Ethiopian Ginger Vegetables

Servings: 6
Ingredients:

5 ea Green chiles;skin,seed,chop
1 ts Fresh ginger; grated
6 ea Small potatoes; cubed
1/2 lb Green beans
4 ea 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.