African style vegetables in coconut milk

Ingredients

Quantity		Ingredient
2	tablespoons	Ghee -=OR=- vegetable oil
3	eaches	Whole cloves
1	large	Onion, chopped
2	eaches	Garlic cloves, crushed
1	cup	Potatoes, cubed
2	cups	Carrots, diced
2	cups	Green beans, chopped
½	tablespoon	Berbere
½	tablespoon	Hungarian paprika
½	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.

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