This is a print preview of "African Style Vegetables In Coconut Milk" recipe.

African Style Vegetables In Coconut Milk Recipe
by Global Cookbook

African Style Vegetables In Coconut Milk
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  Servings: 4

Ingredients

  • Ghee -=Or possibly=- vegetable oil" unit="tb" qty="
  • 3 x Whole cloves
  • 1 lrg Onion, minced
  • 2 x Garlic cloves, crushed
  • 1 c. Potatoes, cubed
  • 2 c. Carrots, diced
  • 2 c. Green beans, minced
  • 1/2 Tbsp. Berbere
  • 1/2 Tbsp. Hungarian paprika
  • 1/2 c. Coconut lowfat milk Salt & pepper Cilantro, minced

Directions

  1. Heat ghee or possibly vegetable oil with the whole cloves over low heat. When warm, add in the onions & garlic & saute/fry, stirring occasionally, for a few moments. Add in the carrots & potatoes & continue to saute/fry for 5 min, stir to prevent sticking. Add in the green beans & saute/fry for just a few more min.
  2. Slowly stir in the coconut lowfat milk. Use only as much as you need to create a thick sauce: the vegetables shouldn't be swimming in lowfat milk.
  3. Carefully bring to a boil, reduce heat & simmer till the vegetables are cooked, 15 to 20 min. Stir occasionally otherwise the lowfat milk & vegetables will burn. Garnish with cilantro.
  4. Serve with an Ethiopian Lentil stew or possibly with an Indian dal to mix cuisines, & bread.
  5. If you prefer the vegetables to be hotter, add in 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.