3T oil of choice
2 medium onions, chopped
1T fresh ginger, minced
4 cloves garlic, minced
a few heaping tablespoons of tomato paste (about half a small can)
4 – 5c green beans, cut into 2‐inch lengths
3 carrots, peeled or well‐scrubbed and cut into matchsticks
1/2 ‐ 14 oz.can diced tomatoes
salt and freshly ground black pepper to taste
Heat oil in a large skillet or wok over medium heat. Add onions and cook, stirring, for about 8 minutes. Add ginger and garlic and cook 1 minute. Add tomato paste and tomatoes, stir well and cook for 2 minutes. Add green beans, carrots and 1T water and stir well. Cover and cook for 10 minutes or so, stirring occasionally and adding a little water if needed. Remove cover and cook another few minutes, stirring occasionally, until vegetables are tender.
Notes and Instructions
Easy, delicious and very pretty! You may just find yourself having this one anytime, not just with Ethiopian meals since it doesn’t contain any special spices. Very versatile, and also good at room temperature.