GREEN BEANS & CARROTS W/ TOMATO, GARLIC & GINGER
A wonderful vegetable side dish to accompany any meat. This recipe is also known as Fossolia and is popular in Ethiopia.
Provided by Daily Inspiration S
Categories Vegetables
Time 40m
Number Of Ingredients 9
Steps:
- 1. Saute onions on medium heat until onions become translucent. Add the oil and continue cooking for several more minutes.
- 2. Stir in the tomato paste and simmer several minutes coating the onions.
- 3. Add the green beans and carrots, stir well and cover. Continue cooking on medium heat for 10-15 minutes; then add the tomatoes, ginger, garlic, and salt.
- 4. Simmer until all of the vegetables are tender.
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elisha blackwood
[email protected]5 stars! Easy and healthy recipe that the whole family enjoyed.
Hasu Ha
[email protected]Added a dash of cayenne pepper for a little kick. It was a great addition!
Tasnimul Hasan Siyam
[email protected]Only had frozen green beans and they worked just fine. So convenient!
Bing lalala
[email protected]Absolutely loved it! Served it with grilled chicken and it was a perfect combination.
Vanessa Mcmann
[email protected]Followed the recipe exactly and it turned out great! The ginger really shines through.
Muskanpreet Bhagtana
[email protected]Amazingly delicious! I added a bit of honey at the end and it was a hit at my dinner party.
nihan hossain fahim
[email protected]I was short on time, but still wanted something healthy and easy to make. This recipe was perfect!
Lilly
[email protected]Perfect balance of flavors. I used fresh tomatoes from my garden and it took it to the next level.
Mado Khalil
[email protected]This was my first time cooking green beans and carrots. So easy and tasty. Will be a staple in my meal rotation.
Odeh Barth
[email protected]Used a bit less ginger and it was still great. Will definitely make again!
Ms. Mahi
[email protected]My family loved this simple but delicious dish. It's a great way to get your kids to eat their veggies!
James Wilburn
[email protected]Loved this easy, flavorful side dish! So versatile, I added some chopped red bell peppers and served it over rice.