2 Tbs ghee -=or=- vegetable oil
3 whole cloves
1 large onion, chopped
2 garlic cloves, crushed
1 cup potatoes, cubed
2 cups carrots, diced
2 cups green beans, chopped
1/2 Tbs berbere
1/2 Tbs hungarian paprika
1/2 cup coconut milk
salt & pepper
cilantro, chopped


Heat ghee or vegetable oil with the whole cloves over low heat. When hot, add the onions & garlic & saut‚, stirring occasionally, for a few moments. Add the carrots & potatoes & continue to saut‚ for 5 minutes, stir to prevent sticking. Add the green beans & saut‚ 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.