Vegetarian Recipe : Ethiopian Food : Aleecha Mixed Vegetable Stew

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Aleecha Mixed Vegetable Stew

INGREDIENTS

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

PREPARATION

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.