| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Ethiopian |
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Ghee -=OR=- vegetable oil |
| 3 |
|
Whole cloves |
| 1 |
lg |
Onion; chopped |
| 2 |
|
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 |
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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