Ingredients
- 5 green chilies, skinned, seeded and chopped
- 1 teaspoon fresh ginger, grated
- 6 small potatoes, cubed
- 1/2 lb green beans
- 4 carrots, cut in strips water, as needed
- 2 medium onions, quartered and separated
- 2 tablespoons olive oil
- 2 garlic cloves
- salt and pepper, to taste
Preparation
1. Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 minutes Remove veggies and rinse.
2. Saute the chile and onion in oil until soft but not brown.
3. Add the ginger, garlic, salt, and pepper and sautee 5 minutes
4. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.
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