Ingredients
-
1
-
1/4
-
2
-
1
-
5
-
1 1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Aleecha Vegetable Stew, Ethiopia recipe for tour 2005, 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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Steps
|
1
Done
|
Boil the Cabbage Until Softened. Fry Onions in Butter Until Translucent. |
|
2
Done
|
Add Curry Powder - Cook For 1 Minute. |
|
3
Done
|
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. |
