1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (325g) Recipe makes 8 servings
Calories 237
Calories from Fat 107		(45%)
Amount Per Serving		%DV
	Total Fat 12.0g	18%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 145mg		6%
Potassium 938mg		26%
Total Carbohydrate 31.0g		10%
	Dietary Fiber 7.2g	28%
	Sugars 9.0g
Protein 5.0g		9%
detailed view... how is this calculated?

people who like this recipe also like:

Bok Choy and Shiitakes

By: chia

Aleecha Vegetable Stew

Recipe #140769 | 1 hour | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: ~Rita~
Oct 10, 2005

Ethiopia recipe for tour 2005

SERVES 8 (change servings and units)

Ingredients

1 head cabbage, cut into eighths
1/4 lb butter
2 large onions, sliced
1 tablespoon curry powder
5 carrots, cut into 1/2inch pieces
1 1/2 lbs potatoes, cut into inch pieces
1/2 head cauliflower, break into flowerettes

Directions

1
Boil the cabbage until softened. Fry onions in butter until translucent.
2
Add curry powder - cook for 1 minute.
3
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.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Chicken With Tarragon, Garlic & Olives

Cinnamon Bun Oatmeal

Chicken Parmesan

Spicy Macaroni and Cheese

Featured Reviews for This Recipe

From: *Parsley*

On Aug 30, 2006

Super! These veggies come togther wonderfully. The only thing I added was a little salt. I used a mild curry powder. Also, I didn't boil my cabbage wedges first; I simply added them when I added the carrots and potatoes, so the cabbage still had a little crunch to it. I'll make this again for sure. Thanx for posting!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Geema

On Feb 19, 2006

We love a good vegetable curry and this is certainly in that category. I only had 1/2 a cabbage in my fridge, so cut down the whole recipe accordingly for just my DH and I. Then I decided to saute the cabbage in a large pot with the onions instead of boiling them. I have both hot and sweet curry powder and opted for the spicey version, giving this dish a great tongue tingling flavor. We enjoyed this curry with a handful of plumped raisins, some toasted sliced almonds, all served over hot brown rice. Healthy and delicious!! I always trust your recipes, Rita!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews