Ethiopian food is a family favorite.
This is hardly traditional, but it’s an easy, healthy stew.
Vegetable Alecha
1/2 head cabbage, in chunks
4-6 carrots
1 onion
1 medium potato
2-3 cloves garlic
1 T grated ginger
1 T vegan margarine
2 1/2 c water
1 t bouillon paste
3 bay leaves
1 t tumeric
1/2 t curry powder
1/2 t ginger powder
salt and pepper to taste
In a medium saucepan melt margarine and saute onions until soft. Add water and bouillon and bring to a boil before adding remaining ingredients. simmer on medium heat until potatoes are tender. Enjoy alone or with injera.
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