Ethiopian Vegetables

A recipe from The China Study Cookbook that is a different taste than the usual.

Ethiopian Vegetables - 6 servings Prep time - 20 minutes  Cook Time - 20-25 minutes.

2 lg. whtie potatoes, peeled and diced
2 lg. carrots, peeled and sliced
2 cups corn, frozen
2 tbsp. vegetable broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp. ginger, minced
1 serrano pepper;, seeded and minced
1/2 tsp. turmeric
1 tsp. ground cumin
1 tsp. curry powder
1 tsp. sea salt
1 15-0z. can diced tomatoes
1 tsp. fresh lime juice

1) Place potatoes in a covered medium-sized saucepan.  Add enough water to cover potatoes and bring to a boil. Cook for 7 minutes.
2) Add corrots and corn, Cover and cook for 8 more minutes.
3)Drain the potatoes, carrots, and corn in a colander.
4) In a large skillet with 2 tbsp.  of vegetable broh, saute onion, garlic, ginger, and serrano pepper until onions become soft.  Stir in the seasonings and saute for 1 minute more.
5) Add vegetables, diced tomatoes, and lime juice.  Cook for 7-10 minutes over medium heat, stirring frequently..

If possible, serve with injera, Ethiopian flatbread, or use warmed tortillas or brown rice.