Title: Ethiopian Ginger Vegetables
Categories: Vegetable
Yield: 6 Servings

5		Green chiles;skin,seed,chop
1	ts	Fresh ginger; grated
6		Small potatoes; cubed
1/2	lb	Green beans
4		Carrots; cut in strips
		Water
2	md	Onions; quartered, separated
2	tb	Olive oil
2	cl	Garlic
		Salt and pepper to taste

Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins. Remove veggies and rinse.

Saute the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and sautee 5 mins. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender. From The Fiery Cuisines Typed by Lisa Greenwood

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