Tikel gomen is Ethiopian style potatoes and cabbage. Add some carrots and spices and it’s the perfect side or main dish. It’s vegan and yummy!
Hey Folks,
This week, I found this tikel gomen recipe from The Stay At Home Chef, but I had to tweak it because I simply did not have ginger powder or the time to make some. Fresh ginger, in my opinion, tastes a little better anyways. The recipe was very good and tastes just like what I have had at Ethiopian restaurants. Lately, I have been slipping enough to where I saw a slight spike in my blood pressure so I have to “tighten up” my vegan diet right now. Switch it up with your go to’s to make sure you don’t fall into a rut.
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servings
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Ingredients
- 1/3 cup olive oil
- 4 carrots sliced
- 1 onion thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp ground ginger I used fresh ginger
- 1 head cabbage sliced
- 5 red potatoes cut into bite-sized pieces
Ingredients
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Instructions
- Heat the olive oil in a 6.5-Quart Covered Stockpot over medium high heat.
- Toss in the carrots and onion and saute them in the oil for about 5 minutes.
- Stir in the seasonings (salt, pepper, cumin, turmeric, ginger) and toast for a minute.
- Add in the cabbage and potatoes. Stir to combine. Cover the pan. Reduce the heat to medium-low. Cook until the potatoes are soft, about 30 minutes. (actual time will depend on how big you cut your potatoes).