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ETHIOPIAN VEGETABLE ALECHA

Indulge in the soul-soothing flavors of Ethiopia with our Vegetable Alecha recipe. As you enjoy every bite of this wholesome dish, consider sharing the culinary love. Spread the joy of Ethiopian cuisine by sharing this recipe with friends and family. Don't miss the chance to subscribe to our blog for more mouthwatering recipes and culinary explorations!
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Africa
Servings 4 servings
Calories 150 kcal

Equipment

  • 1 pan
  • 1 stove

Ingredients
  

  • 2  Tbsp  Olive Oil
  • 1  Cup   Yellow Onion
  • 1/2 Tsp  Ground Ginger
  • 1  Cup  Crushed Tomatoes
  • 3/4 Cup  Water or Stock
  • 2  Cups  Potatoes (Large cubes)
  • 1  Cup  Carrots (Large cubes)
  • 1  Cup   Green Peppers (Large Cubes)
  • 2  Cups  Cabbage (Chopped Roughly)
  • Salt and Pepper to Taste

Instructions
 

  • Heat a medium-sized saucepan on medium heat. 
  •  Add oil and onions and cook until translucent. Add salt and pepper
  • Add ginger and cook for 30 seconds or until it starts to stick to pan.
  • Add crushed tomatoes cook for 1 minute and then add water or stock. 
  • Cook for another 3 minutes.
  • Next, put in potatoes and carrots, bring to a boil, turn down to low and cover.
  • Let cook until potatoes are tender but firm.
  • The cabbage and peppers can go in at this point.
  • Cook until cabbage is done to your liking.
  • Remove from heat and set aside until ready to serve.

Video

Notes

  • Balancing Spices: Ethiopian cuisine is known for its unique spice blends. Adjust the level of heat and flavor by customizing the spice mix to your preference.
  • Texture Matters: Achieving the perfect balance of textures is key. Cook vegetables until tender yet slightly crisp for a delightful eating experience.
  • Tradition Meets Innovation: While traditional Vegetable Alecha is vegetarian, feel free to add your favorite protein source for a creative twist.
Keyword vegetables