African Style Vegetables In Coconut Milk Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Ghee -=OR=- vegetable oil,
3 each: Whole cloves,
1 large: Onion, chopped
2 each: Garlic cloves, crushed
1 cup: Potatoes, cubed
2 cup: Carrots, diced
2 cup: Green beans, chopped
1/2 tbsp: Berbere,
1/2 tbsp: Hungarian paprika,
1/2 cup: Coconut milk,
Salt & pepper,
Cilantro, chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp