Aleecha(Vegetable Stew)
Submitted by Tamala
Ethiopian-inspired vegetarian stew layered with curry-spiced cabbage, tender potatoes, and cauliflower in a buttery onion base. Healthy comfort food ready in under an hour.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
60 minThis vegetable-forward Ethiopian stew builds flavor in stages, starting with translucent golden onions sizzling in butter.
Curry powder blooms in the heat before water creates a fragrant braising liquid for chunks of potato and carrot.
Cauliflower florets and tender cabbage wedges join the pot in timed intervals, ensuring each vegetable reaches perfect tenderness without turning to mush.
Chef Tips
- Boil the cabbage separately first to remove bitterness and reduce cooking time
- Let curry powder cook in the butter for a full minute to release essential oils
- Add vegetables in order of cooking time (potatoes first, cabbage last) for even doneness
- Cut carrots into uniform half-inch pieces so they cook at the same rate as potatoes
Ingredients
Directions
Boil the cabbage.
Fry the onions in the butter until translucent.
Add curry powder, cook for one minute.
Add ¼ 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
Comments
