Atkilt Wat

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat for 1-2 minutes until it shimmers.

2. 2

   Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

3. 3

   Stir in the minced ginger and garlic, cooking for 2 minutes until the raw smell dissipates and the mixture becomes aromatic.

4. 4

   Add the berbere spice blend and tomato paste, stirring constantly for 1-2 minutes to toast the spices and prevent burning. The mixture should darken slightly and become fragrant.

5. 5

   Add the potatoes and carrots to the pot, stirring to coat them evenly with the spice mixture. Cook for 2 minutes.

6. 6

   Pour in the vegetable broth and bring the mixture to a boil over medium-high heat, about 5 minutes.

7. 7

   Add the chopped cabbage and salt, stirring well. Reduce the heat to medium and simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes and carrots are fork-tender and the cabbage is soft.

8. 8

   Taste and adjust seasonings with salt and cayenne pepper if desired. The vegetables should be completely tender with a rich, spiced broth.

9. 9

   Serve hot in a bowl or on a plate lined with injera bread.