Our root vegetable stew is a great meat-free dish with Ethiopian inspiration. The Ethiopian name for this stew is Tikil Gomen.
Image source: Flickr
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cups
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Ingredients
- 1/4 cup coconut oil
- 1 1/2 medium onion halved, thinly sliced
- 3 large carrots peeled thinly sliced on diagonal
- 2 potatoes (yam, sweet, or white) peeled, cut in 1-inch cubes
- 1 tbsp minced fresh garlic
- 1 tsp peeled ginger, freshly grated
- 1/4 tsp each turmeric, sea salt, black pepper
- 1 cup water or vegetable broth
- 8 to 10 cups finely chopped green cabbage
- 1 jalapeno, chopped without seeds (optional)
Ingredients
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Instructions
- In large saucepan, heat oil over medium heat. Add onion and cook for a few minutes until translucent.
- Then one-by-one, add the carrots, followed by the potatoes, garlic, and the spices, cooking each for a few minutes as they are added.
- Finally add the water, cabbage, and jalapeno. Cook, stirring for 2 minutes.
- Cover and cook, stirring occasionally, until vegetables are soft, about 5 to 8 minutes. Check to see that it does not get too dry – add a bit more water if needed.
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