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Tikel Gomen

Cabbage & Potato Curry

Genet’s take on the one–pot classic Tikel Gomen is wholesome, healthy & downright delicious. Full of veggies & bursting with flavour, this humble curry is best eaten with your h&s – just grab a piece of Injera (Ethiopian flatbread) & get scooping.

  • Time: 45 minutes
  • Serves: 4 people
  • Dietaries: Vegan Friendly

Ingredients

4P
Vegetable oil
50mls
Brown onion, peeled & finely chopped
120g
Garlic, peeled & finely chopped
25g
Ginger, chopped finely
30g
Turmeric powder
1 teaspoon
Carrot, peeled & cut into 5cm x 1cm thick strips
175g
Green capsicum, seeds removed, chopped into 2cm squares
115g
Cabbage, washed roughly chopped
700g
Medium sized potatoes, peeled & chopped into bite—size pieces
250g
Water
700mls
Salt
1 teaspoon
Green chillis, stems removed & roughly chopped
2

Download the recipe

Method

  1. In a pot, fry onion in oil on medium heat until soft

  2. Add garlic & ginger, cook a further 1 minute, add turmeric & stir.

  3. Add carrots to the pot & cook for 5 minutes.

  4. Add capsicum to the pot & cook for 2 minutes.

  5. Add cabbage & cook for 5 minutes then add 200 mls water.

  6. Turn heat to low, add the potatoes & cook covered until potatoes are cooked. If the mix becomes dry add small amounts of water

  7. Add salt (more according to taste) & garnish with chilli. Cover the pot with a lid until ready to serve.

Cook’s Notes:
The vegetables in this dish should retain their shape & not be mushy.

Potatoes are perfectly cooked when they are soft enough to break with a wooden spoon.

Covering the pot with a lid allows the steam to cook the potatoes & other vegetables without excess water