Ethiopian Alecha Wats
You can never have too many main course recipes, so give Ethiopian Alech
Ingredients
8![cabbage , wedges 3cm at the widest part]()
cabbage , wedges 3cm at the widest part4![carrots , peeled and cut into 3cm slices]()
carrots , peeled and cut into 3cm slices4![green bell peppers , de-seeded and quartered]()
green bell peppers , de-seeded and quartered1teaspoons![ground ginger]()
ground ginger4Tbsps![oil]()
oil200grams![onions , chopped]()
onions , chopped180milliliters![passata (tomato sauce)]()
passata (tomato sauce)4![potatoes , cut into thick slices]()
potatoes , cut into thick slices2teaspoons![salt]()
salt4servings![salt and pepper]()
salt and pepper2![tomatoes , blanched, skinned and cut into 8 wedges each]()
tomatoes , blanched, skinned and cut into 8 wedges each700milliliters![water]()
water
cabbage , wedges 3cm at the widest part4
carrots , peeled and cut into 3cm slices4
green bell peppers , de-seeded and quartered1teaspoons
ground ginger4Tbsps
oil200grams
onions , chopped180milliliters
passata (tomato sauce)4
potatoes , cut into thick slices2teaspoons
salt4servings
salt and pepper2
tomatoes , blanched, skinned and cut into 8 wedges each700milliliters
waterDifficultyMedium
Ready In50 m.
Servings4
Health Score100
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