Aleecha Vegetable Stew
Immerse yourself in the comforting flavors of Aleecha Vegetable Stew, a vibrant Ethiopian-inspired dish loaded with wholesome vegetables and warm spices. This plant-based recipe combines tender potatoes, sweet carrots, earthy cabbage, and crisp green beans, all simmered to perfection in a golden turmeric-infused broth. Aromatics like garlic, onion, and ginger create a fragrant base, while the optional parsley garnish adds a fresh, herbal finish. Ready in under an hour, this nutritious one-pot meal is perfect when paired with traditional injera, fluffy rice, or your favorite flatbread. Packed with flavor, easy to prepare, and naturally vegan, Aleecha Vegetable Stew is a delicious way to enjoy a hearty, globally inspired dinner.
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Recipe Information
Ingredients
- 1 large (finely chopped) yellow onion
- 3 minced garlic cloves
- 1 tablespoon (grated) fresh ginger
- 3 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 3 medium (peeled and chopped into 1-inch cubes) potatoes
- 3 medium (peeled and sliced into rounds) carrots
- 0.5 head (chopped into bite-sized pieces) cabbage
- 1 cup (trimmed and cut into 2-inch pieces) green beans
- 3 cups water or vegetable broth
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) optional fresh parsley
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
Sprinkle the turmeric over the onion mixture and stir well to coat evenly.
Add the potatoes and carrots to the pot, stirring to combine them with the aromatic mixture. Cook for 3-4 minutes.
Stir in the cabbage and green beans, allowing them to mix thoroughly with the other vegetables.
Pour in the water or vegetable broth, ensuring the vegetables are mostly covered. Bring to a gentle simmer.
Season with salt and black pepper, and lower the heat to medium-low. Cover the pot with a lid and cook for 25-30 minutes, or until all the vegetables are tender.
Stir occasionally during cooking to prevent sticking, and adjust seasoning as needed.
Once done, remove from heat. If desired, garnish with chopped fresh parsley before serving.
Serve hot with injera bread, rice, or your favorite flatbread.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5611 mg | 244% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 38.9 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5268 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
