Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish African
Vegetables
Amount Measure Ingredient -- Preparation Method
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2 tb Ghee OR vegetable oil
3 ea Whole cloves
1 lg Onion, chopped
2 ea Garlic cloves, crushed
1 c Potatoes, cubed
2 c Carrots, diced
2 c Green beans, chopped
1/2 tb Berbere
1/2 tb Hungarian paprika
1/2 c Coconut milk
Salt & pepper
Cilantro, chopped
Heat ghee or vegetable oil with the whole cloves over
low heat. When hot, add the onions & garlic & saute,
stirring occasionally, for a few moments. Add the
carrots & potatoes & continue to saute for 5 minutes,
stir to prevent sticking. Add the green beans & saute
for just a few more minutes.
Slowly stir in the coconut milk. Use only as much as
you need to create a thick sauce: the vegetables
should not be swimming in milk. Carefully bring to a
boil, reduce heat & simmer until the vegetables are
cooked, 15 to 20 minutes. Stir occasionally otherwise
the milk & vegetables will burn. Garnish with
cilantro. Serve with an Ethiopian Lentil stew or with
an Indian dal to mix cuisines, & bread.
If you prefer the vegetables to be hotter, add more
berbere. It is best if this dish is made ahead of
time & then left to let the flavours marry. In place
of cilantro, use fresh parsley.
