Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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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