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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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
    45%
    Total Fat 12.0 g
    18%
    Saturated Fat 7.4 g
    37%
    Cholesterol 30.5 mg
    10%
    Sodium 166.0 mg
    6%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 7.4 g
    29%
    Sugars 8.4 g
    33%
    Protein 4.8 g
    9%

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