Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: African Style Vegetables In Coconut Milk Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Tablespoon(s) Ghee -=OR=- vegetable oil
3 Whole cloves
1 Onion, chopped
2 Garlic cloves, crushed
1 Cup(s) Potatoes, cubed
2 Cup(s) Carrots, diced
2 Cup(s) Green beans, chopped
1/2 Tablespoon(s) Berbere
1/2 Tablespoon(s) Hungarian paprika
1/2 Cup(s) 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. Recipe by
Mark Satterly Posted to MC-Recipe Digest by Nancy Berry
<nlberry@prodigy.net> on Apr 08, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 161
Calories From Fat: 56
Total Fat: 6.7g
Cholesterol: 0mg
Sodium: 56.4mg
Potassium: 659.4mg
Carbohydrates: 24.5g
Fiber: 5.8g
Sugar: 6.1g
Protein: 3.8g


Scale this recipe to Servings [?]