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Vegetables in Coconut Milk Recipe

Origin: Ethiopia      Period: Traditional

Ingredients

2 tbsp ghee or vegetable oil
3 whole cloves
1 large onion, chopped
2 garlic cloves, crushed
200g potatoes, cubed
400g carrots, diced
350g fine beans, chopped
1/2 tbsp Berbere spice
1/2 tbsp paprika
120ml coconut milk
salt and pepper to taste
coriander, chopped, to garnish


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Vegetables in Coconut Milk Preparation:


Method:

Heat the ghee in a large pan on low heat and add the cloves. When they begin to 'pop' add the garlic and cook for a few minutes then add the carrots and potatoes and continue to fry for 5 minutes, stirring often.

Add the green beans and fry for a few more minutes then slowly stir-in the coconut, adding only sufficient to make a thick sauce. Bring the mixture carefully to the boil, reduce to a simmer and continue cooking until the recipes are done. Remember to stir occasionally to prevent burning.

Garnish with coriander and serve with an Ethiopian lentil stew.

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