Style Vegetables in Coconut Milk|
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
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,
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,