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    You are in: Home / Recipes / Aleecha Vegetable Stew Recipe
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    Aleecha Vegetable Stew

    Aleecha Vegetable Stew. Photo by Debbie R.

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Rita~'s Note:

    Ethiopia recipe for tour 2005

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    Units: US | Metric


    1. 1
      Boil the cabbage until softened. Fry onions in butter until translucent.
    2. 2
      Add curry powder - cook for 1 minute.
    3. 3
      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.

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    Ratings & Reviews:

    • on May 27, 2011


      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

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    • on August 30, 2006


      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!

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    • on February 19, 2006


      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!

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    Nutritional Facts for Aleecha Vegetable Stew

    Serving Size: 1 (325 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 238.0
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 7.4 g
    Cholesterol 30.5 mg
    Sodium 166.0 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 7.4 g
    Sugars 8.4 g
    Protein 4.8 g

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