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  Recipes / Vegetarian Food / Ethiopian

Aleecha Mixed Vegetable Stew


* 1/2 c Onion (sliced)
* 10 cl Garlic (sliced, thin)
* 2 c Carrots (sliced, thin)
* 1 c Water
* 3 ea Tb Corn oil
* 1 tsp Ground Tumeric
* 1 ea Fresh hot green peppers (halve to 3 peppers)
* 1 lb Cabbage (chopped, coarse)

For: 1 serving



In dry pan over moderate low heat stir fry onion garlic and carrots for 2 minutes. Add 1/2 cup of the water and cook 5 minutes longer. Add the oil and continue to simmer.

Add the tumeric chilies and cabbage. Cover the pan and steam to reduce the bulk for 2 minutes. Stir well and add the quemam tomato paste salt and the potatoes. Cover the pan and cook for 5 minutes.

Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with Injeera.



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