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Heat vegetable oil with the whole cloves over low heat.
When hot, add the onions & garlic & saute, stirring occasionally, for a few moments. Add the carrots & potatoes & continue to saute for 5 minutes, stir to prevent sticking. Add the green beans & saute for just a few more minutes.
Slowly stir in the coconut milk. Use only as much as you need to create a thick sauce: the vegetables should not be swimming in milk. Carefully bring to a boil, reduce heat & simmer until the vegetables are cooked, 15 to 20 minutes.
Stir occasionally otherwise the milk & vegetables will burn. Garnish with cilantro.
Serve with an Ethiopian Lentil stew or with an Indian dal to mix cuisines, & bread. If you prefer the vegetables to be hotter, add more berbere.
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cleverkt 7 years ago[I made edits to this recipe.]