Ethiopian Ginger Vegetables
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
green chili peppers
skinned, seeded, chopped |
*
|
| 5 | ml |
ginger root
grated |
|
| 6 | each |
potatoes
small, cubed |
|
| 226.8 | g |
green beans
|
|
| 4 | each |
carrots
cut in strips |
|
| 1 | x |
water
|
*
|
| 2 | each |
onions
quartered, separated |
|
| 3E+1 | ml |
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.
