Ethiopia recipe for tour 2005
Make and share this Aleecha Vegetable Stew recipe from Food.com.
- Boil the cabbage until softened. Fry onions in butter until translucent.
- Add curry powder - cook for 1 minute.
- Add 1/4 cup water to the onion mixture, cook for 5 minutes add carrots and potatoes and cook 15 minutes add cauliflower, cook 5 minutes add cabbage, cook for 15 minutes. Serve.
Excellent flavor and perfect timing on the vegetables in order to keep them al dente and not mushy. I did have to add about 3/4 cup more water, however, to keep the sauce from sticking. I would wonder if I had the heat too high, but the vegetables were perfectly al dente with the recipe's timing, so I don't know what the story might be. After the curry had been added, I started using a lid. I also added another tablespoon of butter because the local restaurant makes them very buttery and deleted the potatoes entirely and used an entire small head of cauliflower; halved the carrots. This is one of my two very absolute favorite ways to eat caulflower--makes it so painless. I wil definitely use this recipe again. ZWT7
Super! These veggies come togther wonderfully. The only thing I added was a little salt. I used a mild curry powder. Also, I didn't boil my cabbage wedges first; I simply added them when I added the carrots and potatoes, so the cabbage still had a little crunch to it. I'll make this again for sure. Thanx for posting!
We love a good vegetable curry and this is certainly in that category. I only had 1/2 a cabbage in my fridge, so cut down the whole recipe accordingly for just my DH and I. Then I decided to saute the cabbage in a large pot with the onions instead of boiling them. I have both hot and sweet curry powder and opted for the spicey version, giving this dish a great tongue tingling flavor. We enjoyed this curry with a handful of plumped raisins, some toasted sliced almonds, all served over hot brown rice. Healthy and delicious!! I always trust your recipes, Rita!