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Ethiopian Ginger Vegetables

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

30 min

Ready

50 min
Low 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
* Camera
1 teaspoon ginger root
grated
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6 each potatoes
small, cubed
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½ pound green beans
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4 each carrots
cut in strips
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1 x water
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2 each onions
quartered, separated
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2 tablespoons olive oil
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2 cloves garlic
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
5 each green chili peppers
skinned, seeded, chopped
* Camera
5 ml ginger root
grated
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6 each potatoes
small, cubed
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226.8 g green beans
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4 each carrots
cut in strips
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1 x water
* Camera
2 each onions
quartered, separated
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3E+1 ml olive oil
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2 cloves garlic
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1 x salt and black pepper
to taste
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 25318% 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?
 

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