Ethiopian Ginger Vegetables


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Green chilies and ginger fill this simple vegetable side dish with powerful flavor.

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  • 5 ea green chilies, skinned, seeded, chopped
  • 1 tsp. fresh ginger, grated
  • 6 ea small potatoes, cubed
  • 1/2 lb. green beans
  • 4 ea carrots, cut in strips
  • Water
  • 2 medium onions, quartered, separated
  • 2 Tbs. olive oil
  • 2 cloves garlic
  • Salt and pepper to taste

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Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 minutes. Remove veggies and rinse. Sauté the chilies and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and sauté 5 minutes. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

Yield: 6 servings

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