Fosolia — Sautéed Green Beans & Carrots with Turmeric

Ingredients

• 1 lb Green Beans, trimmed and halved
• 3 Carrots, cut in thin batons
• 1 onion, sliced thin
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp turmeric
• 3 tbsp oil or niter kibbeh
• 1 tomato, chopped
• ½ cup water
• Salt and black pepper
• Injera or rice, for serving

Method

1. Cook the onion in the oil over medium heat until soft and translucent, 6–8 minutes, without letting it brown — fosolia should taste clean and sweet, not caramelized.
2. Add the garlic, ginger, and turmeric and stir 30 seconds until the pan turns yellow and fragrant.
3. Stir in the Green Beans and Carrots with the tomato, water, and a good pinch of salt. Cover and cook 10–12 minutes, stirring twice.
4. Uncover and cook off any remaining liquid, 3 minutes, until the vegetables are tender with just a little bite and everything is glossy with the turmeric oil.
5. Season with pepper and serve warm or at room temperature alongside spicier stews.