| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Ethiopian | Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | T | Ghee -=OR=- vegetable oil |
| 3 | Whole cloves | |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, crushed | |
| 1 | c | Potatoes, cubed |
| 2 | c | Carrots, diced |
| 2 | c | Green beans, chopped |
| 1/2 | T | Berbere |
| 1/2 | T | Hungarian paprika |
| 1/2 | c | Coconut milk |
| Salt & pepper | ||
| Cilantro, chopped |
INSTRUCTIONS
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. Recipe by Mark Satterly Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 56
Total Fat: 6.7g
Cholesterol: 0mg
Sodium: 56.4mg
Potassium: 659.4mg
Carbohydrates: 24.5g
Fiber: 5.8g
Sugar: 6.1g
Protein: 3.8g