• East African Green Beans and Carrots

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East African Green Beans and Carrots


Ingredients

1 pound fresh green beans
4 carrots
1-2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2-inch ginger, peeled and grated
1 jalapeno or 1 bell pepper, seeded and diced
1 tbsp sea salt
1/2 tsp turmeric or curry
1 1/2 cups water

Instructions

Bring a medium pot of water to boil. Add green beans.

Remove and cool about 15 minutes.

Add carrots and cook an addition 10 minutes until beans and carrots are tender. Drain and set aside.

Heat olive oil in a pan over medium-high heat.

Add onion, garlic, and ginger and sauté until fragrant, about 4 minutes.

Add jalapeno or bell pepper. season with salt, turmeric (or curry), and sauté about 1-2 minutes.

Add cooked green beans and carrots and 1 1/2 cups water.

Cover and bring to a boil for about 15 minutes.

Serve with rice, injera, or pita bread.

Serves 4

Recipe courtesy of Shegitu Kebede, Flamingo Restaurant

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