Ethiopian Ginger Vegetables

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

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