Tikel Gomen is a delicious Ethiopian cabbage and potato dish that is packed with lots of flavor. It is great to serve with Injera or Teff flatbread.
This is one of my favorite Ethiopian dishes that I make frequently. It is a simple one pot dish with cabbage, potatoes and carrots. This is traditionally served with Injera. But I serve it with even rice or roti.
I love Ethiopian food. The spices used in this cuisine are very similar to Indian cuisine. Which makes the flavors in the dishes familiar to our taste buds.
This is a simple, everyday dish that can be made in about 20 minutes. The time consuming part is chopping the veggies and then all you have to do is cook till done.
Tikel Gomen has a very similar taste profile as that of an Indian curry.
The main ingredient is cabbage. I usually buy savoy cabbage because I like it better than green or white variety. But feel free to use any cabbage – even purple cabbage would be great in this recipe.
Any type of potatoes would work in this recipe. Simply peel and dice them.
Carrots add color and slight sweet flavor to the dish.
Finely grated ginger adds a nice kick to this simple vegetable curry. If you don’t have fresh ginger, then use about 1 teaspoon of ground ginger.
Ground turmeric adds a really nice color and ground cumin adds earthy flavor.
Start by chopping the veggies. Keep the size of potato and carrot almost the same for even cooking. Thinly slice the cabbage.
Heat oil in a large skillet. I have scaled down the amount of oil due to health reasons, but traditionally this recipe is made with at least 1/4 cup. Add more if you want the authentic taste.
Add onions, ginger, green chilies and cook till onions turn translucent.
Next add the chopped cabbage, potato and carrot. Mix well, cover and cook till the veggies are tender. This will take about 10~12 minutes.
Add the turmeric, ground cumin and salt. Mix well and cook for another 3~4 minutes or until all the flavors have a chance to mingle.
More delicious vegetable recipes
Here are few more healthy & delicious vegetable recipes from around the world that you might want to try:
- Borani Banjan – this Afghani eggplant casserole is 100%vegan and absolutely delicious.
- Sri Lankan vegetable curry – a scrumptious and spicy curry made with mixed vegetables.
- Malaysian Vegetable Curry – vegetables are cooked in a fresh spice paste.
Tikel Gomen | Ethiopian Cabbage
- 2~3 tablespoons Oil
- 1 Medium Onion, chopped
- 2 cloves Garlic, crushed
- 1" piece Ginger, finely grated
- ½ head Cabbage, chopped about 3~4 cups
- 2 Medium Carrots, peeled and cubed
- 2 Medium Potatoes, peeled and cubed
- 2 Green chilies/ Jalapenos, slit
- 1 teaspoon Ground Cumin
- ¼ teaspoon Turmeric
- To taste Salt & Pepper
- Heat oil in a saute pan, add onions,ginger, garlic and green chilies. Cook until onions start to turn translucent.
- Next add carrots, potatoes and cabbage along with turmeric. Mix well.
- Cover and cook until potatoes are tender and cabbage is cooked, about 10~12 minutes.
- Add cumin, salt and pepper.
- Mix well and cook for 3~4 minutes. Serve with Injera or along with rice.
- I usually buy savoy cabbage because I like it better than green or white variety. But feel free to use any cabbage – even purple cabbage would be great in this recipe.
- Any type of potatoes – russet, yukon or red – would work in this recipe.
- If you don’t have fresh ginger, then use about 1 teaspoon of ground ginger.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.