Ethiopian ginger vegetables

Yield: 6 servings

Measure Ingredient
5 eaches Green chiles;skin,seed,chop
1 teaspoon Fresh ginger; grated
6 eaches Small potatoes; cubed
½ pounds Green beans
4 eaches Carrots; cut in strips
\N \N Water
2 mediums Onions; quartered, separated
2 tablespoons Olive oil
2 cloves Garlic
\N \N Salt and pepper to taste

Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins. Remove veggies and rinse.

Saute the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and sautee 5 mins. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

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