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African style vegetables in coconut milk

Yield: 4 Servings

Ingredients:

• 2 tb Ghee -=OR=- vegetable oil
• 3 ea Whole cloves
• 1 lg Onion chopped
• 2 ea Garlic cloves crushed
• 1 c Potatoes cubed
• 2 c Carrots diced
• 2 c Green beans chopped
• 1/2 tb Berbere
• 1/2 tb Hungarian paprika
• 1/2 c Coconut milk

Instructions:

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.

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