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Ethiopian Ginger Vegetables

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

5

EACH GREEN CHILI PEPPERS
skinned, seeded, chopped *

1

TEASPOON GINGER ROOT
grated

6

EACH POTATOES
small, cubed

½

POUND GREEN BEANS

4

EACH CARROTS
cut in strips

1

X WATER *

2

EACH ONIONS
quartered, separated

2

TABLESPOONS OLIVE OIL

2

CLOVES GARLIC

1

X SALT AND BLACK PEPPER
to taste *

Directions

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

Remove veggies and rinse.

Sauté the chile and onion in oil until soft but not brown.

Add the ginger, garlic, salt, and pepper and sauté 5 minutes.

Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 290g (10.2 oz)

Amount per Serving

Calories 253 18% of calories from fat

% Daily Value *

Total Fat 5g 8%

Saturated Fat 1g 4%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 501mg 21%

Total Carbohydrate 17g 17%

Dietary Fiber 8g 32%

Sugars g

Protein 11g

Vitamin A 145% • Vitamin C 107%

Calcium 10% • Iron 15%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber