Vegetable Alecha Recipes

Steps:

• Add the oil and onions to a large saucepan and fry until the onions have softened, add berbere, fry for a minute then add the carrots, green peppers, water, tomato sauce, salt and ground ginger. Bring to a simmer and cook for 10 minutes before adding the potatoes and tomatoes. Cover and cook for 10 minutes before adding the cabbage. Season to taste and cook until the vegetables are completely tender (about 25 minutes).
• Portion out into bowls and serve.

Steps:

• Saute onions until soft, add carrots, water, tomato sauce, salt,& ginger and simmer for 10 min, covered.
• Add potatoes& spices and cook for another 10 min.
• Add cabbage and cook until tender.

Steps:

• Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
• Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

Steps:

• Cook onions and garlic in oil until transparent.
• Wash and chop vegetables and add them to the onions, lightly browning.
• Add nutmeg, garlic and cardamom then cook slowly for 30 mins.
• Season to taste then add chilli, parsley and basil just before serving.

Steps:

• 1. Add oil or ghee to a large pot. Fry the onions until they have softened and then add the berbere (you may lessen the amount of spice to suit your tastes) and combine with the onions -- cook 30 seconds.
• 2. Add the carrots, green peppers, water, tomato sauce, salt and ginger. Bring to a simmer and cook approx. 10 minutes before adding the potatoes and tomatoes.
• 3. Cover and cook for 10 more minutes before adding the cabbage. Season to taste and cook until all of the vegetables are completely tender - approx. 25 minutes. Serve with injera.