Don't miss another issue…      Subscribe

Ethiopian Ginger Vegetables

 

33

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

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

Add review

 

 

Comments

Nutrition Facts

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

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed