Tikil gomen alicha brings cabbage, carrots, potatoes, and onions together in light and fragrant sauce. While this a traditional Ethiopian curry, you won’t find any curry powder in this recipe. Rather, the mellow flavor comes from a combination of garlic, ginger, turmeric, and cumin. For a traditional experience, pair your tikil gomen alicha with fresh injera flatbread.
How To Make This Recipe
We start by pulling together our produce and spices. We prefer to shred our own cabbage and carrots, however, because we enjoy larger pieces of cabbage and carrots. However, to save time over the cutting board, you can substitute one of those bags of shredded green cabbage with carrots typically used for coleslaw.
Start With Carrots With Aromatics
In a stock pot or very large skillet, we sauté our carrots and onion in olive oil over medium heat for a few minutes before adding our garlic and ginger. We allow this mixture cook until the vegetables are just softened. Then, we add our blend of spices–cumin, turmeric, salt and pepper.
Add Cabbage And Potatoes
After 30 seconds or so, we mix in our cabbage. We allow our cabbage mixture to cook down, stirring regularly, for another 15 minutes. Tongs can be helpful for stirring as the cabbage reduces. Once in a while, we find that our cabbage wants to stick to the pan. When this happens, we just add a small splash of water, reduce the heat, and stir to break the cabbage loose.
Next, we add our potatoes. We then reduce the heat and cover the pot. We continue cooking our vegetables for another 30 minutes or until the potatoes soften.
Ready To Serve
Your tikil gomen alicha is ready to eat! For a more traditional experience, pair this Ethiopian curry with fresh injera flatbread.
More curry-inspired dishes:
Recipe Card for Tikil Gomen Alicha
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Tikil Gomen Alicha
Equipment
- Stock pot
Instructions
- In a stock pot or a very large skillet, sauté carrots and onion in olive oil over medium heat for 3 minutes. Add garlic and ginger. Continue to simmer for 2 more minutes or until the vegetables are just softened.
- Stir in cumin, turmeric, salt, and pepper. Cook for 30 seconds. Then, mix in the cabbage.
- Continue cooking for another 15 minutes, stirring regularly. NOTE: If the cabbage starts to stick, add a little water and reduce heat.
- Add the potatoes and cover. Reduce heat to medium-low. Continue cooking until potatoes are soft, which may take another 30 minutes or so. Stir periodically to prevent sticking.
- Once the potatoes are soft, this dish is ready to eat! Enjoy!
