Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
2 Esslöffel | Ghee -=Or=- vegetable oil |
3 | cloves whole |
1 gross | Onion chopped |
2 | cloves garlic crushed |
1 Tasse | Potatoes cubes |
2 Tasse | Carrots diced |
2 Tasse | green beans chopped |
1/2 Esslöffel | Berbere |
1/2 Esslöffel | Hungarian paprika |
1/2 Tasse | 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.
|
|
Anmerkungen zum Rezept:
keine |