Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp niter kibbeh (Ethiopian spiced butter), ghee, or neutral oil
- 1 large yellow onion, thinly sliced
- 2 tsp minced fresh ginger + 3 garlic cloves, minced
- 2 tsp ground turmeric, 1/2 tsp ground cumin, 1/4 tsp black pepper
- 12 oz carrots, 1 lb Yukon Gold potatoes, 1.25 lb green cabbage
- 1 cup low-sodium vegetable broth or water
- 1 tbsp fresh lemon juice; 1–1 1/2 tsp kosher salt, to taste
- Optional: 1 jalapeño or serrano (seeded, sliced)
- Injera for serving
- Quick Ayib: 2 cups cottage cheese (2% or whole), 1/2 cup plain whole-milk yogurt, 1 tsp lemon juice, pinch of salt
Do This
- 1) Stir cottage cheese, yogurt, lemon juice, and a pinch of salt; chill.
- 2) Prep veg: slice onion; cut carrots 1/2-inch; potatoes 1-inch; chop cabbage.
- 3) Heat niter kibbeh in a Dutch oven over medium; cook onion with 1 tsp salt, 6–8 minutes.
- 4) Add jalapeño (optional), ginger, and garlic; cook 1 minute. Stir in turmeric, cumin, pepper, 30 seconds.
- 5) Add carrots, potatoes, then cabbage; pour in 1 cup broth. Cover; simmer on medium-low 18–22 minutes, stirring once.
- 6) Uncover; stir in 1 tbsp lemon juice; adjust salt and pepper to taste.
- 7) Warm injera; mound stew on top with a dollop of ayib; serve hot.
Why You’ll Love This Recipe
- Classic Ethiopian comfort: turmeric-and-ginger-scented vegetables that are tender, cozy, and aromatic.
- Weeknight-friendly: one pot, simple prep, and pantry spices.
- Balanced plate: earthy cabbage, sweet carrots, creamy potatoes, and cool, tangy ayib on soft injera.
- Flexible: naturally gluten-free with injera; easy to make vegetarian or vegan.
Grocery List
- Produce: 1 large yellow onion, fresh ginger, garlic, 1 jalapeño or serrano (optional), carrots (12 oz), Yukon Gold potatoes (1 lb), green cabbage (about 1.25 lb), 1 lemon
- Dairy: Niter kibbeh or ghee (or use oil), cottage cheese (2 cups), plain whole-milk yogurt (1/2 cup)
- Pantry: Ground turmeric, ground cumin, black pepper, kosher salt, low-sodium vegetable broth (or water), injera
Full Ingredients
For the Atakilt Wat (Braised Cabbage, Carrots, and Potatoes)
- 2 tbsp niter kibbeh (Ethiopian spiced clarified butter), ghee, or neutral oil
- 1 large yellow onion (about 10 oz / 280 g), thinly sliced
- 2 tsp fresh ginger, minced
- 3 garlic cloves, minced
- Optional: 1 jalapeño or serrano, seeded and thinly sliced
- 2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- 1–1 1/2 tsp kosher salt, to taste
- 12 oz (340 g) carrots, peeled and cut into 1/2-inch pieces
- 1 lb (454 g) Yukon Gold potatoes, cut into 1-inch chunks
- 1.25 lb (565 g) green cabbage, cored and coarsely chopped (about 8 cups)
- 1 cup (240 ml) low-sodium vegetable broth or water
- 1 tbsp fresh lemon juice, plus more to taste
Quick Ayib (Cool Ethiopian-Style Fresh Cheese)
- 2 cups (450 g) cottage cheese (2% or whole, low-moisture)
- 1/2 cup (120 g) plain whole-milk yogurt
- 1 tsp fresh lemon juice
- 1/8 tsp fine salt
Optional From-Scratch Ayib (Heated Method)
- 6 cups (1.4 L) whole milk
- 3 tbsp lemon juice or white distilled vinegar
- 1/2 tsp kosher salt (optional)
- Optional enrichment: 1/4 cup plain whole-milk yogurt
For Serving
- 4 large injera (12–14 inches), warmed
- Lemon wedges, for serving
Step-by-Step Instructions
Step 1: Mix the quick ayib
In a small bowl, stir together the cottage cheese, yogurt, lemon juice, and a pinch of salt until just combined. Cover and refrigerate so it’s cool and lightly set by serving time. This makes about 2 1/2 cups; plan on about 1/4 cup per serving.
Step 2: Prep the vegetables and aromatics
Slice the onion thinly so it softens quickly. Mince the ginger and garlic. Cut carrots into 1/2-inch pieces and potatoes into 1-inch chunks so they become tender at roughly the same time. Core and coarsely chop the cabbage into bite-size pieces. Seed and slice the jalapeño if using.
Step 3: Bloom the spices with the onion
In a Dutch oven or heavy pot, melt the niter kibbeh (or heat ghee/oil) over medium heat. Add the onion and 1 tsp kosher salt. Cook, stirring occasionally, until soft and translucent with light golden edges, 6–8 minutes. Add the jalapeño (if using), ginger, and garlic; cook 1 minute until fragrant. Sprinkle in the turmeric, cumin, and black pepper; stir 30 seconds to bloom the spices.
Step 4: Load in the vegetables
Add the carrots and potatoes; toss to coat in the spiced fat. Pile on the cabbage and pour in 1 cup broth or water. The pot will be quite full, but the cabbage will wilt. Stir gently to combine, scraping up any flavorful bits from the bottom.
Step 5: Braise until tender
Bring to a simmer, then reduce heat to medium-low. Cover and cook 18–22 minutes, stirring once or twice, until the potatoes are tender when pierced and the cabbage is very soft. If the pot looks dry at any point, add 2–4 tbsp water. You want a moist, glossy braise, not soup.
Step 6: Finish and balance
Uncover, stir in the lemon juice, and taste. Add more salt or lemon to brighten as needed. If you like a richer finish, swirl in another teaspoon of niter kibbeh or a drizzle of oil. Keep warm over low heat while you prepare the injera.
Step 7: Warm the injera and serve
Warm injera briefly in a dry skillet over medium heat for 20–30 seconds per side or in the microwave for 20 seconds. Lay a large injera on a platter. Spoon a generous mound of atakilt wat in the center. Add a cool dollop of ayib on top or alongside. Serve immediately with lemon wedges.
Step 8: Optional from-scratch ayib (heated method)
Heat the milk in a saucepan over medium, stirring, until it reaches 185–190°F (85–88°C). Remove from heat; stir in the lemon juice and salt. Let stand 10 minutes until curds form. Line a sieve with cheesecloth, strain, and drain 10–15 minutes (longer for drier curds). Stir in the optional yogurt for a creamier texture. Chill until serving.
Pro Tips
- Niter kibbeh adds incomparable depth. If you don’t have it, ghee is the next best choice; neutral oil works for a lighter, vegan version.
- Keep liquid minimal. Atakilt wat is a moist braise—add just enough water to steam the vegetables without drowning them.
- Cut evenly so everything finishes together: carrots at 1/2 inch and potatoes at 1 inch are a good rule of thumb.
- Turmeric stains. Use a wooden spoon you don’t mind yellowing or a silicone spatula.
- Make it a mixed plate: serve alongside misir wat (spiced lentils) or gomen (braised greens) if you’re building a full injera platter.
Variations
- Spicier: Add 1/2–1 tsp berbere with the spices or pass mitmita at the table for heat.
- Green bean add-in: Stir 6 oz trimmed green beans during the last 10 minutes of simmering.
- Lighter carb: Swap half the potatoes for 12 oz cauliflower florets; add during the last 12–15 minutes.
Storage & Make-Ahead
Refrigerate atakilt wat in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop with a splash of water until hot. Quick ayib keeps 3 days refrigerated. Injera is best fresh or frozen: wrap well and freeze up to 1 month; thaw at room temperature and warm briefly before serving.
Nutrition (per serving)
Approximate, with 1 injera and 1/4 cup quick ayib: 460 calories; 12 g protein; 72 g carbohydrates; 15 g fat; 9 g fiber; 780 mg sodium. Values will vary based on brands and exact portions.
