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African Style Vegetables in Coconut Milk

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Sides Vegetables


  • 2 tb Ghee -=OR=- vegetable oil
  • 3 Whole cloves
  • 1 lg Onion; chopped
  • 2 Garlic cloves; crushed
  • 1 c Potatoes; cubed
  • 2 c Carrots; diced
  • 2 c Green beans; chopped
  • 1/2 tb Berbere
  • 1/2 tb Hungarian paprika
  • 1/2 c Coconut milk
  • Salt & pepper
  • Cilantro; chopped


Heat ghee or vegetable oil with the whole cloves over low heat. When hot, add the onions & garlic & saute, stirring occasionally, for a few moments. Add the carrots & potatoes & continue to saute for 5 minutes, stir to prevent sticking. Add the green beans & saute 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.
Recipe by Mark Satterly Posted to MC-Recipe Digest by Nancy Berry <> on Apr 08, 1998