Aleecha Vegetable Stew

Aleecha is a traditional Ethiopian vegetable stew that is often served as part of a larger meal called a ‘wot’. It is known for its vibrant colors and flavorful spices.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Print Recipe

Medium

Aleecha Vegetable Stew

Cooking Method: Boiling, Simmering Cuisine: Ethiopian Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Potatoes
• 200 gram Carrots
• 150 gram Green beans
• 1 piece Onion
• 2 piece Garlic cloves
• 1 piece Tomato
• 2 tablespoon Vegetable oil
• 1 teaspoon Turmeric powder
• 1 teaspoon Paprika powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cup Water

Instructions

1. Peel and chop the potatoes, carrots, and green beans.
2. Heat the vegetable oil in a large pot over medium heat.
3. Add the chopped onion and garlic cloves to the pot and sauté until they become translucent.
4. Add the turmeric powder, paprika powder, salt, and black pepper to the pot and stir well.
5. Add the chopped vegetables and tomato to the pot and mix everything together.
6. Pour in the water and bring the stew to a boil.
7. Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes or until the vegetables are tender.
8. Remove the pot from the heat and let the stew rest for 10 minutes.
9. Serve the Aleecha Vegetable Stew hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.