📝 About This Recipe
A cornerstone of the Ethiopian 'Yetsom' (fasting) platter, Tikil Gomen is a vibrant, soul-warming vegetable stew that transforms humble ingredients into a masterpiece of texture and flavor. This dish balances the natural sweetness of slow-cooked cabbage and carrots with the earthy creaminess of gold potatoes, all infused with the golden glow of turmeric and ginger. It is a gentle, aromatic, and incredibly healthy vegan staple that brings the communal spirit of an Ethiopian feast right to your kitchen.
🥗 Ingredients
The Aromatics
- 1 large Red onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (finely grated)
- 1/4 cup Vegetable oil (or use Niter Kibbeh for a non-vegan version)
The Vegetables
- 1 medium head Green cabbage (cored and sliced into 1-inch thick ribbons)
- 3 medium Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 3 large Carrots (peeled and sliced into 1/4-inch rounds on a bias)
- 1-2 pieces Jalapeño or Anaheim pepper (sliced lengthwise, seeds removed for less heat)
Seasoning and Liquid
- 1 teaspoon Turmeric powder (for that iconic golden hue)
- 1.5 teaspoons Sea salt (or to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 cup Water or Vegetable broth (plus more if needed)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until shimmering.
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2
Add the diced red onions to the pot. Sauté for 5-7 minutes, stirring frequently, until they become translucent and soft, but not browned.
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3
Stir in the minced garlic and grated ginger. Cook for another 2 minutes until the fragrance fills your kitchen.
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4
Add the turmeric powder, salt, and black pepper to the oil and aromatics. Stir constantly for 1 minute to 'toast' the turmeric, which deepens its flavor and color.
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5
Add the sliced carrots and cubed potatoes to the pot. Toss them thoroughly to coat every piece in the golden turmeric oil.
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6
Pour in 1/2 cup of water or vegetable broth. Cover the pot with a tight-fitting lid and reduce the heat to medium-low. Let the root vegetables steam for about 10 minutes.
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7
Remove the lid and add the sliced cabbage ribbons. The pot might look very full, but the cabbage will wilt down significantly.
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8
Gently fold the cabbage into the potato and carrot mixture. If the pot seems too dry, add another 2-3 tablespoons of water.
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9
Replace the lid and simmer for 15-20 minutes. Stir occasionally to ensure the vegetables at the bottom aren't sticking.
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10
Check the potatoes for doneness; they should be fork-tender but not falling apart. The cabbage should be soft and buttery, not crunchy.
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11
Add the sliced jalapeño or Anaheim peppers on top. Cover and cook for a final 5 minutes. This adds a subtle warmth and fresh aroma without making the dish overly spicy.
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12
Taste and adjust the salt if necessary. Remove from heat and let the stew sit, covered, for 5 minutes before serving to allow the flavors to meld perfectly.
💡 Chef's Tips
Use Yukon Gold potatoes because they hold their shape better than Russets and have a naturally buttery texture. Don't rush the onion sauté; the sweetness of the softened onions provides the flavor base for the entire dish. Cut your vegetables into uniform sizes to ensure they cook evenly; if the carrots are too thick, they will remain crunchy while the potatoes turn to mush. Avoid adding too much water; Tikil Gomen is a braised dish, not a soup. The vegetables should cook in their own juices and a small amount of added liquid. If you want a more authentic, non-vegan flavor, finish the dish with a tablespoon of Niter Kibbeh (Ethiopian spiced clarified butter).
🍽️ Serving Suggestions
Serve warm on top of a large piece of Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with Misir Wot (spicy red lentil stew) and Gomen (collard greens) for a complete Ethiopian veggie combo platter. Accompany with a side of Ayib (Ethiopian fresh cheese) or Greek yogurt to provide a cool contrast. Enjoy with a glass of dry Tej (Ethiopian honey wine) or a light, crisp lager. For a modern twist, serve it as a side dish alongside roasted chicken or lamb.