Spache the Spatula

Ethiopian Feast: Tikil Gomen (Cabbage, Carrots, & Potatoes)

Yep, we’re still going strong with the Ethiopian delights ’round here!

This veggie side is full of flavor, and a perfect compliment to other Ethiopian offerings! | #recipe #veganIn fact, I still have two more recipes to share with you after this one—I told you it was a feast! Oh, and by the way, not sure if I mentioned yet that not only are there a lot (6) recipes, but each one makes A TON…seriously, like 8-12 servings. And can I tell you? I never got sick of the leftovers. I almost think they got better in the fridge.

Ethiopian Feast So this dish looks kinda weird, right? The yellow hue and somewhat strange texture may look slightly off-putting, but I promise this is delicious! The yellow coloring come from turmeric—a warm, slightly better spice that is made from the root of a plant found in the ginger family. Turmeric is traditionally what gives yellow mustard it’s color, and it’s actually very good for you and acts as a natural anti-inflammatory.

This dish gives a nice, starchy, veggie component to the feast. It’s packed with potatoes, carrots, onions, and lots and lots of cabbage! Um…and I mean LOTS. My pan was practically exploding with cabbage when I first added it in, but worry not, it will cook down a lot (but you should still use a huge pan, lol).

In other news, it’s 85 again. In Seattle. In the very beginning of May. How. I’m going to go make some iced tea and wish that central A/C was a “thing” around here…

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Tikil Gomen (Cabbage, Carrots, & Potatoes)


  • 1/3 cup coconut oil
  • 2 small to medium onions, thinly sliced
  • 4 carrots, peeled and sliced
  • 3 russet potatoes, peeled and chopped into 1-inch cubes
  • 2 cloves garlic, pureed
  • 1 tbsp fresh ginger, pureed
  • 1/4 tsp turmeric
  • salt and pepper
  • 1 cup water
  • 1 head green cabbage, chopped
  • 1 jalapeno, finely chopped


  1. In a very large pan, heat the coconut oil over medium-high heat. Add in the onion and cook for around 4 minutes. Add in the carrot and cook for an additional 4 minutes. Add in the potatoes, and cover and cook for 5 minutes.
  2. Add in the garlic, ginger, turmeric, salt, and pepper, and stir for 1 minute. Add in the water and cook, stirring, for 3-5 minutes. Add in the cabbage and jalapeño and stir for 2-3 minutes to coat. Cover and cook, stirring occasionally, for 10 to 15 minutes, until the veggies are soft. Season, to taste, with more salt.

recipe adapted from here and here

This veggie side is full of flavor, and a perfect compliment to other Ethiopian offerings! | #recipe #vegan


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