atakilt wat: turmeric-spiced potatoes, carrots & cabbage

turmeric-spiced potato, carrots, & cabbage | everybody likes sandwiches

Sunday was Mother’s Day. And because my mom isn’t around anymore, I couldn’t make her a meal or call her on the phone. But I pulled out a tablecloth that I had picked up when I was visiting with my dad in April. It’s an object that is full of memories as it was on our table every Sunday or special occasion when I was little. It’s definitely retro with it’s vintage flower vase print and it felt right to put it on our table yesterday for dinner.

turmeric-spiced potato, carrots, & cabbage | everybody likes sandwiches

This isn’t fancy food at all. It’s an incredibly simple dish made with inexpensive ingredients. Potatoes. Onion. Cabbage. Carrots. Turmeric and cumin lend colour and flavour and I threw in some cooked French lentils to make this a good main dish meal. It’s a top-of-the-stove braised dish with no liquids needed. Just cover and let it do its thing. The vegetables will break down and get tender and in about an hour you’ll have something fragrant and hearty to eat alongside brown rice or your favourite grain.

turmeric-spiced potato, carrots, & cabbage | everybody likes sandwiches

12 comments to “atakilt wat: turmeric-spiced potatoes, carrots & cabbage”

  1. 1
    Sues   May 11, 2015 at 5:27 pm

    I love tumeric and this dish looks great!!

  2. 2
    kickpleat   May 12, 2015 at 3:13 pm

    Thanks Sues!! Turmeric is one of those spices that I don’t use too often, but this is a reminder to use it more often.

  3. 3
    Ines   May 13, 2015 at 2:15 pm

    Hi =)
    I tried your recipe today and it turned out nicely!
    I added some water though, during the cooking time, since it was continuously getting burned at the bottom of time. How did you manage that without water? In the end I fired it again for a little bit to get a roast kind of aroma, but in between I was a bit at a loss.
    I would love to hear how you did that =)

  4. 4
    kickpleat   May 15, 2015 at 12:48 pm

    Ines, did you keep the pan covered? I had the heat down at medium, but maybe your stove runs hot – keep it a bit lower? The cabbage let off enough liquid that everything cooked tender without adding extra liquid.

  5. 5
    Nancy @ I Made This Dish   May 17, 2015 at 6:13 pm

    Thanks a lot for sharing this awesome recipe with us. I have a bunch of chickpeas and lentils sitting in the pantry waiting to go into some sort of salad. But I always like warm foods (more hearty) rather than cold food. Will give t his a try! 🙂

  6. 6
    Ines   May 18, 2015 at 5:13 am

    Thanks for your answer! 🙂
    Yes, I did keep the pot covered. I used a pot, since we don’t have any non-stick-pans, maybe that was the problem.
    The stove was as low as it would go, but since it is an old gas stove I’d translate very low to still middle heat on a normal stove.

  7. 7
    kickpleat   May 20, 2015 at 10:35 am

    Nancy, I hope you give this dish a try, we loved it!

    Ines, I used a small stock pot – more wide than tall so that may have helped things along? Sorry you had problems, but give this another go with more peeking, more stirring, less heat and maybe some extra liquid just in case 🙂

  8. 8
    Cavs   May 21, 2015 at 12:45 am

    Its a great simple recipe. i tried it and it was delicious. Thank you for sharing.

  9. 9
    kickpleat   May 26, 2015 at 12:28 pm

    Thanks Cavs!

  10. 10
    Joanne M   May 27, 2015 at 4:11 pm

    I’m going to give this a try. Looks great! I need to use turmeric more often in my cooking 🙂

  11. 11
    kickpleat   May 30, 2015 at 3:08 pm

    Joanne, I don’t use turmeric a lot so it’s good practice, especially since it’s supposedly good for the brain!! And I need all the brain power I can muster 🙂

  12. 12
    rds   January 24, 2016 at 11:21 am

    yummy though mine did decide to scorch in the last stage so I added some liquid to salvage. Will do this one again for a winter warming meal.

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