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African Style Vegetables In Coconut Milk

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlGhee or vegetable oil
3   Whole cloves
1   Onion - chopped (large)
2   Garlic cloves - crushed
1 cup 146g / 5.1ozPotatoes - cubed
2 cups 220g / 7.8ozCarrots - diced
2 cups 320g / 11ozGreen beans - chopped
1/2 tablespoon 7.5mlBerbere
1/2 tablespoon 7.5mlHungarian paprika
1/2 cup 118mlCoconut milk
  Salt & pepper
  Cilantro - chopped

Recipe Instructions

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.

Junior League of Atlanta


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