Ethiopian ginger vegetables

Ingredients

Quantity		Ingredient
5	eaches	Green chiles;skin,seed,chop
1	teaspoon	Fresh ginger; grated
6	eaches	Small potatoes; cubed
½	pounds	Green beans
4	eaches	Carrots; cut in strips
		Water
2	mediums	Onions; quartered, separated
2	tablespoons	Olive oil
2	cloves	Garlic
		Salt and pepper to taste

Directions

Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins. Remove veggies and rinse.

Saute the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and sautee 5 mins. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

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