Carrot and Potato

A mildly spiced carrot and potato dish, ‘Tikel Gomen’, that is so versatile it can be a cold or warm potato salad or served as a vegetable with any grill. It is suitable for most diets including Dairy Free, Low Calorie and Vegan.


This is a very tasty potato and carrot combo, with the turmeric adding an earthy flavour. Its origin is as one of a number of dishes served withInjera, Ethiopia’s ubiquitous pancake made of teff flour. It is simple to cook although it requires you to remain in the kitchen as there are several steps to achieve a firm texture for all the ingredients.

Cabbage is also regularly included, making it a vegetable mix to which you can add green chilli too if you wish. However, if this is one of several choices on a platter, I suggest you ensure that all the dishes are not ‘hot’ as it is best to have a varying spice selection.

Diets for which Tikel Gomen are suitable:

Diabetic, Diary Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Cooking: 20 mins | Serves: 4+

1-2 tbsp vegetable oil
1 onion, thinly sliced
3 carrots, peeled and sliced*
2 potatoes, peeled and cut in 1-inch cubes*
2 garlic cloves
1 tbsp ginger, finely sliced
1tsp turmeric
1tsp cracked black pepper
1/2 tsp salt
250 ml (1 cup) water
250 gm green cabbage, cored and chopped (optional)
1 green chilli, chopped with or without seeds (optional)

Method

HEAT oil in a saucepan to a medium temperature.
COOK the onion for 5 minutes, stirring to prevent browning.
ADD the carrots, garlic, ginger, turmeric, pepper and salt and cook for 4 minutes, stirring regularly.
ADD the potato, cover and cook for 4 minutes. (Check during this time to ensure the potato does not brown.)
ADD water, stir and cook for 8-10 minutes until the vegetables are soft. (If including cabbage and green chilli, add after 4 minutes and continue to cook for another 4-6 minutes.)

Serve

– One of a number of dishes to go withInjera.
– Good with any grill served as a salad when it can be served hot or cold.

Notes

* Cut a similar number of pieces of potato and carrot enabling you to enjoy their contrasting textures and flavours in each mouthful.

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