An overhead shot of a bowl of Paleo Atkilt (Spiced Ethiopian Vegetable Stew)
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Atkilt (Ethiopian Vegetable Stew)

One of my favorite comfort foods is Atkilt, a spiced Ethiopian vegetable stew filled with tender cabbage, potatoes, and carrots. This healthy version happens to be Whole30-friendly and so dang tasty!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Ethiopian
Keyword: gluten-free, paleo, Primal, vegetable stew, Vegetarian, Whole30
Servings: 4


  • 2 tablespoons ghee
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 small cabbage cored and cut into 1-inch cubes
  • 4 medium carrots cut into 1-inch rounds
  • 3 teaspoons Diamond Crystal kosher salt divided
  • pounds white potatoes cut into 1-inch cubes (you can substitute cauliflower florets if you don’t eat potatoes—but hey, did you hear that potatoes are now Whole30-approved?)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Freshly ground black pepper


  • Heat the ghee and olive oil in a large saucepan over medium-high heat. Once the saucepan is hot, add the onions, cabbage, carrots, and 2 teaspoons of kosher salt.
  • Stir everything and then cover the pot. Cook the vegetables undisturbed for 10 minutes. (If your stove runs hot, you can turn down the heat to medium.)
  • After the 10 minutes have elapsed, toss in the potatoes (or cauliflower) and the remaining 1 teaspoon of salt, turmeric, and cumin. Add some freshly ground black pepper and stir well.
  • Replace the lid, decrease the heat to medium-low, and continue cooking for an additional 30 minutes or until all vegetables are fork-tender. (Using cauliflower? Check for tenderness after 15 minutes.)
  • Taste and adjust seasoning if needed. Serve with Doro Wat, Ethiopian Chicken Stew!
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