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A comforting and fragrant Ethiopian stew of cabbage, potatoes, and carrots, gently spiced with turmeric and ginger. This simple, hearty, and naturally vegan dish is perfect scooped up with injera.
Sauté Aromatics
Bloom Spices
Cook Root Vegetables
The heart of Ethiopian cuisine, this unique, spongy sourdough flatbread is made from fermented teff flour. Its tangy flavor and porous texture make it the perfect edible utensil for scooping up flavorful stews and salads. This recipe follows the traditional multi-day fermentation process for the most authentic taste and texture.
Tender collard greens slow-cooked with aromatic Niter Kibbeh, onions, garlic, and ginger. This classic Ethiopian dish is a flavorful and comforting staple, perfect served with injera.
A rich, hearty, and deeply flavorful Ethiopian red lentil stew. Spiced with aromatic berbere and finished with spiced clarified butter, this dish is a cornerstone of Ethiopian cuisine and perfect scooped up with injera.
A comforting and fragrant Ethiopian stew of cabbage, potatoes, and carrots, gently spiced with turmeric and ginger. This simple, hearty, and naturally vegan dish is perfect scooped up with injera.
This ethiopian recipe takes 50 minutes to prepare and yields 4 servings. At 255.01 calories per serving with 6.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add Cabbage and Simmer
Rest and Serve
For a bit of heat, add one thinly sliced jalapeño pepper along with the onions, or stir in 1/2 teaspoon of berbere spice blend with the other spices.
To make it a more complete meal, add a can of drained and rinsed chickpeas during the last 10 minutes of cooking.
Incorporate other greens like chopped kale or collard greens (gomen) along with the cabbage for added nutrients and flavor complexity.
Cabbage, carrots, and potatoes provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
This dish is an excellent source of Vitamin C and Vitamin K from the cabbage, and Vitamin A (as beta-carotene) from the carrots, supporting immune function, bone health, and vision.
Turmeric contains curcumin, a powerful compound with well-documented anti-inflammatory and antioxidant benefits. Ginger also contributes natural anti-inflammatory properties.
As a completely vegan dish, Tikil Gomen is free from cholesterol and low in saturated fat, making it a heart-healthy choice that fits easily into a plant-forward diet.
A single serving of Tikil Gomen (approximately 1.5 cups or 365g) contains an estimated 250-280 calories, making it a light yet satisfying meal. The exact count can vary based on the size of the vegetables and the amount of oil used.
Yes, Tikil Gomen is very healthy. It is a vegetable-forward dish packed with fiber, vitamins (like C, K, and A), and minerals. It's naturally vegan, gluten-free, and low in fat, making it a nutritious choice for many dietary needs.
Traditionally, Tikil Gomen is served with injera, a spongy Ethiopian flatbread used to scoop up the stew. It is also delicious served over basmati rice, quinoa, or alongside any simple flatbread.
Absolutely. While this version is mild, you can easily add heat. Sauté a sliced jalapeño with the onion, or add a pinch of cayenne pepper or a small amount of berbere (a traditional Ethiopian spice blend) with the turmeric.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even more delicious the next day. Reheat gently on the stovetop or in the microwave.
