ethiopian

Atakilt Wat with Cabbage Carrots and Potatoes

Name: Atakilt Wat with Cabbage Carrots and Potatoes
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 250 g green cabbage, shredded; 140 g carrot, sliced; 260 g potato, diced; 140 g yellow onion, chopped; 6 g garlic, minced; 16 g neutral oil; 18 g niter kibbeh (spiced clarified butter); 3 g ground turmeric; 2 g salt

This simmered dish pairs green cabbage, shredded with carrot, sliced, potato, diced and yellow onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

14 g Protein

87 g Carbohydrates

31 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

250g green cabbage, shredded 63 kcal
140g carrot, sliced 57 kcal
260g potato, diced 200 kcal
140g yellow onion, chopped 56 kcal
6g garlic, minced 9 kcal
16g neutral oil 141 kcal
18g niter kibbeh (spiced clarified butter) 129 kcal
3g ground turmeric 9 kcal
2g salt 0 kcal

Cooking instructions

yellow onionneutral oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook until soft, 6 minutes.
garlicground turmeric
Add garlic and turmeric; cook 30 seconds.
green cabbagecarrotpotatoneutral oilniter kibbeh (spiced clarified butter)
Add cabbage, carrots, and potato. Toss to coat in the spiced oil.
salt
Add 200 ml water and 1/4 tsp salt. Cover and simmer 12 to 15 minutes, stirring once or twice, until vegetables are tender.
niter kibbeh (spiced clarified butter)salt
Stir in niter kibbeh and cook 1 minute uncovered to glaze. Taste and adjust salt.