African Style Vegetables in Coconut Milk
- 2 tb Ghee -=OR=- vegetable oil
- 3 Whole cloves
- 1 lg Onion; chopped
- 2 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
- 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.
Recipe by Mark Satterly
Posted to MC-Recipe Digest by Nancy Berry on Apr 08,
1998
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.
Recipe by Mark Satterly
Posted to MC-Recipe Digest by Nancy Berry
1998
