Aleecha(Vegetable Stew)
.
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
sliced |
|
| 1 ½ | pounds |
potatoes
cut into chunks |
|
| 1 | each |
cabbage
cut into eighths |
|
| ½ | head |
cauliflower florets
broken into pieces |
*
|
| 4 to 5 | each |
carrots
cut into 1/2 inch pieces |
|
| ¼ | pound |
butter
seasoned |
|
| 1 | tablespoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
sliced |
|
| 680.4 | g |
potatoes
cut into chunks |
|
| 1 | each |
cabbage
cut into eighths |
|
| 0.5 | head |
cauliflower florets
broken into pieces |
*
|
|
carrots
cut into 1/2 inch pieces |
|
||
| 113.4 | g |
butter
seasoned |
|
| 15 | ml |
curry powder
|
|
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
