African Style Vegetables In Coconut Milk Recipe - Cooking Index
African Style Vegetables In Coconut Milk Recipe - Cooking Index
| 2 tablespoons | Ghee -=or=- vegetable oil | |
| 3 | Whole cloves | |
| 1 | Onion - chopped (large) | |
| 2 | Garlic cloves - crushed | |
| 1 cup | Potatoes - cubed | |
| 2 cups | Carrots - diced | |
| 2 cups | Green beans - chopped | |
| 1/2 tablespoon | Berbere | |
| 1/2 tablespoon | Hungarian paprika | |
| 1/2 cup | Coconut milk | |
| Salt & pepper | ||
| 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.
Source:
Junior League of Atlanta
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