African style vegetables in coconut milk

1. Heat ghee or vegetable oil with the whole cloves over low heat.
2. When hot, add the onions & garlic & saute, stirring occasionally, for a few moments.
3. Add the carrots & potatoes & continue to saute for 5 minutes, stir to prevent sticking.
4. Add the green beans & saute for just a few more minutes.
5. Slowly stir in the coconut milk.
6. Use only as much as you need to create a thick sauce: the vegetables should not be swimming in milk.
7. Carefully bring to a boil, reduce heat & simmer until the vegetables are cooked, 15 to 20 minutes.
8. Stiri occasionally otherwise the milk & vegetables will burn.
9. Garnishi with cilantro.
10. Serve with an ethiopian lentil stew or with an indian dal to mix cuisines, & bread.
11. If you prefer the vegetables to be hotter, add more berbere.
12. It is best if this dish is made ahead of time & then left to let the flavours marry.
13. In place of cilantro, use fresh parsley.