Yield: 4 Servings
Measure | 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 |
\N \N | Salt & pepper |
\N \N | 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.