African Style Vegetables In Coconut Milk

Directions

1. Heat ghee or possibly vegetable oil with the whole cloves over low heat. When warm, add in the onions & garlic & saute/fry, stirring occasionally, for a few moments. Add in the carrots & potatoes & continue to saute/fry for 5 min, stir to prevent sticking. Add in the green beans & saute/fry for just a few more min.
2. Slowly stir in the coconut lowfat milk. Use only as much as you need to create a thick sauce: the vegetables shouldn't be swimming in lowfat milk.
3. Carefully bring to a boil, reduce heat & simmer till the vegetables are cooked, 15 to 20 min. Stir occasionally otherwise the lowfat milk & vegetables will burn. Garnish with cilantro.
4. Serve with an Ethiopian Lentil stew or possibly with an Indian dal to mix cuisines, & bread.
5. If you prefer the vegetables to be hotter, add in 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.