African style vegetables in coconut milk
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Ghee -=OR=- vegetable oil |
| 3 | eaches | Whole cloves |
| 1 | large | Onion, chopped |
| 2 | eaches | Garlic cloves, crushed |
| 1 | cup | Potatoes, cubed |
| 2 | cups | Carrots, diced |
| 2 | cups | Green beans, chopped |
| ½ | tablespoon | Berbere |
| ½ | tablespoon | Hungarian paprika |
| ½ | cup | Coconut milk |
| Salt & pepper | ||
| Cilantro, chopped | ||
Directions
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.