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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Course: side dish / Number of Servings: 4 |
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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.
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