Aleecha Vegetable Stew Recipe

Ingredients for Aleecha Vegetable Stew

• 1 medium head of cabbage, chopped
• 2 tablespoons butter
• 1 large onion, chopped
• 1 tablespoon curry powder
• 2 medium carrots, chopped
• 2 medium potatoes, chopped
• 1 medium head of cauliflower, cut into florets

How to Make Aleecha Vegetable Stew

1. Chop 1 medium head of cabbage. Bring a pot of salted water to a boil and add the cabbage. Cook until softened, about 8-10 minutes. Set aside.
2. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 large chopped onion and cook until translucent, about 5 minutes.
3. Stir in 1 tablespoon of curry powder and cook for 1 minute, stirring constantly, until fragrant.
4. Add 1/4 cup of water to the onion mixture. Bring to a simmer, then add 2 medium carrots (chopped), 2 medium potatoes (chopped), and 1 teaspoon of salt. Cook for 15 minutes, or until the carrots and potatoes are tender.
5. Add 1 medium head of cauliflower (cut into florets). Cook for 5 minutes.
6. Add the cooked cabbage to the stew. Simmer for another 15 minutes, allowing the flavors to meld.
7. Taste and adjust seasoning with salt and pepper as needed. Serve hot and enjoy!
8. (Optional) Garnish with fresh cilantro or a squeeze of lemon juice before serving.