Atakilt Wat with Carrot Twist (Ethiopian Cabbage and Potatoes)

Ingredients and Weight:

• 1 medium white onion (about 1 cup chopped)
• 2 large carrots (about 2 cups chopped)
• 1 head green cabbage (about 2 pounds, chopped)
• 1 pound yellow potatoes (peeled and diced)
• 1 cup vegetable oil
• 1/4 cup berbere spice blend (available in most supermarkets)
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can tomato sauce
• 1/2 cup water
• Chopped cilantro for garnish (optional)

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and carrots and sauté for 5 minutes, or until softened.
3. Add the cabbage and potatoes and cook for another 5 minutes, or until the cabbage starts to wilt.
4. Stir in the berbere spice, turmeric, salt, and black pepper.
5. Pour in the tomato sauce and water. Bring to a simmer and cook for 30 minutes, or until the vegetables are tender.
6. Garnish with chopped cilantro, if desired.

Nutritional Information:

(Per serving, about 1 cup)

• Calories: 250
• Fat: 10g
• Carbohydrates: 40g
• Protein: 5g
• Fiber: 5g

Dish Characteristics:

• A flavorful and hearty dish with a unique blend of spices.
• The carrots add a touch of sweetness and a vibrant color.
• Perfect for a comforting meal or as a side dish.

User Comments:

• "This is an amazing twist on the classic Atakilt Wat. The carrots really add a special touch."
• "I love the earthy flavor of the berbere spice. This dish is so satisfying."
• "I served this dish with injera bread and it was a perfect combination."

Special Precautions and Tips:

• If you can't find berbere spice, you can use a mixture of chili powder, paprika, and cumin.
• If you want a spicier dish, add more berbere spice to taste.
• Let the dish simmer for a longer time for a more intense flavor.