This vegetable dish is a common Ethiopian dish that can be served with the Injera (sponge like crepe) or as a side dish. We like to eat it with the Doro Wat (Ethiopian Chicken Stew) and the Mesir Wat (Ethiopian Red Lentils). Some recipes call for hot peppers to add spice to the dish, but I leave it out because I think it makes a better compliment to the spicy Doro Wat and Mesir Wat.
2 – tbls. canola oil
1 – medium onion, cut in thin slices length wise
2 – cloves garlic
1 – medium ripe tomato diced (or you can use 1/2 cup crushed tomatoes for more sauce)
1/2 – tsp. gound ginger
1 – tsp. turmeric
4 – cups green beans
4 – cups carrots cut in strips (same as the green beans)
1/4 – tsp. ground black pepper
1 – tsp. salt
Thinly slice the onion and mince the garlic. Heat oil in large skillet and add the onion and garlic. Sauté until translucent, about 4-5 minutes. Add the diced tomatoes, turmeric and ginger and cook for another 2-3 minutes, stirring occasionally. Now add about 1/4 cup water, salt, and black pepper. Stir, cover and cook until the carrots and green beans are tender, about 20 minutes. Stir occasionally to prevent the vegetable from sticking to the pan. Add water if needed.