Ethiopian Ginger Vegetables

• 5 Each Green chiles;skin,seed -- chop
• 1 Teaspoon Fresh ginger -- grated
• 6 Each Small potatoes -- cubed
• 1/2 Pound Green beans
• 4 Each Carrots -- cut in strips
• Water
• 2 Medium Onions; quartered -- separated
• 2 Tablespoons Olive oil
• 20 Milliliters 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.

serves 6