African Style Vegetables In Coconut Milk

Recipe Ingredients

2 tablespoons	30ml	Ghee or vegetable oil
3		Whole cloves
1		Onion - chopped (large)
2		Garlic cloves - crushed
1 cup	146g / 5.1oz	Potatoes - cubed
2 cups	220g / 7.8oz	Carrots - diced
2 cups	320g / 11oz	Green beans - chopped
1/2 tablespoon	7.5ml	Berbere
1/2 tablespoon	7.5ml	Hungarian paprika
1/2 cup	118ml	Coconut milk
		Salt & pepper
		Cilantro - chopped

Recipe Instructions

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.

Hints

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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