Ethiopian Ginger Vegetables

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. From The Fiery Cuisines Typed by Lisa Greenwood