African Style Vegetables in Coconut Milk

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Title: African Style Vegetables in Coconut Milk
Yield: 4 Servings
Categories: Side Dishes, Vegetables

Ingredients:

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