African-Style Vegetables In Coconut Milk

Heat ghee or vegetable oil with the whole cloves over low heat. When hot, add the onions and garlic and saute, stirring occasionally, for a few moments.

Add the carrots and potatoes and continue to saute for 5 minutes, stirring to prevent sticking. Add the green beans and 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 and simmer until the vegetables are cooked, 15 to 20 minutes. Stir occasionally otherwise the milk and vegetables will burn.

Garnish with cilantro. Serve with an Ethiopian Lentil stew or with an Indian dal to mix cuisines, and bread.

If you prefer the vegetables to be hotter, add more berbere. It is best if this dish is made ahead of time and then left to let the flavors marry. In place of cilantro, use fresh parsley.