Ethiopian Tikel Gomen – Lightly Spiced Potatoes & Cabbage with Turmeric
Many families in Ethiopia would grow cabbage outside for a regular supply. The dish is usually made with green cabbage. By mixing in purple cabbage, you get a splash of color and the beneficial phytonutrient, anthocyanin. The carrots are a more recent addition to this dish, giving it a note of sweetness.
This dish is spiced with turmeric and garlic. It might seem a bit strong when you first add it, but as it cooks the flavor will become more subtle. I'd say these veggies are lightly spiced, but the flavor is spot on. You'll enjoy every bite.
Ethiopian Tikel Gomen
By Chef Katie Mae
Makes 6 servings | Ready in 30 minutes | Stores 1 week in fridge
INGREDIENTS
- 1 onion, diced (6 oz)
- 3 Yukon Gold potatoes, peeled and chopped (16 oz)
- >3 carrots, chopped (8 oz)
- 1 cup low-sodium vegetable broth or water
- ç½ small green or purple cabbage, thinly sliced (8 oz)
- ç½ tablespoon garlic granules
- 1 teaspoon turmeric
- black pepper to taste
DIRECTIONS
- Add the onion, potatoes, and carrots to a large sauté pan over medium heat. Cover and dry-sauté for a few minutes.
- Once onions become translucent, add the vegetable broth. Cover and simmer the veggies for 15 minutes. Stir occasionally to cook the potatoes evenly and prevent the vegetables from sticking to the pan.
- Then stir in the cabbage, garlic, turmeric, and black pepper. Cook for 10 more minutes, or until the potatoes are tender when poked with a fork. If the pan becomes dry, add a little water or broth as needed. Once the potatoes are tender to your liking, remove from the heat. Serve warm.
