Tikil Gomen Alicha
A traditional Ethiopian curry, Tikil Gomen Alicha consists of cabbage, carrots, potatoes & onions cooked up in a light curry sauce. While this dish is considered a curry, you won’t find any curry powder in this one. Rather, the mellow flavor comes from a combination of garlic, ginger, turmeric, cumin, salt & pepper. To save time over the cutting board, you can substitute one of those bags of shredded green cabbage with carrots typically used for coleslaw. I prefer to shred my own, however, because I enjoy larger pieces of cabbage and carrots. For a more traditional experience, serve your Tikil Gomen Alicha with fresh injera flatbread. Gluten free. Soy free. Serves 4-6.
What You’ll Need
- 4 carrots, cut into thin sticks
- 1 large onion, thinly sliced
- 1/3 C olive oil
- 2 cloves garlic, minced
- 1/2 tsp ginger, minced
- 1 small head cabbage, shredded
- 4-5 yukon gold potatoes, diced
- 1 tsp cumin
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1/2 tsp turmeric
How To Make It
- 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, pepper, salt & turmeric. Cook for 30 seconds, and 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!