Aleecha

• 1/2 cups onions sliced
• 10 each garlic cloves sliced thin
• 2 cups carrots sliced thin
• 1 cup water
• 3 tablespoons corn oil
• 1 teaspoon turmeric ground
• 1 each green chili peppers halved, to 3 peppers
• 1 pound cabbage coarsely sliced
• 1 teaspoon berebere or queman; see note
• 1 tablespoon tomato paste
• 1 teaspoon salt to taste
• 1 pound potatoes cut like french fries

1. Aleecha is a mixed vegetable Ethiopian stew.
2. Quemam contains an ingredient not easily found.
3. Substitute dry berebere.
4. In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins.
5. Add 1/2c of the water and cook 5 minutes longer.
6. Add the oil and continue to simmer.
7. Add the tumeric, chilies, and cabbage.
8. Cover the pan and steam to reduce the bulk for 2 mins.
9. Stir well and add the quemam, tomato paste, salt and the potatoes.
10. Cover the pan and cook for 5 mins.
11. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat.
12. Serve at room temperature with Injeera.

onions, garlic, carrots, water, corn oil, turmeric ground, green chili peppers, cabbage, berebere, tomato paste, salt, potatoes

Taken from recipeland.com/recipe/v/aleecha-2902 (may not work)