Ethiopian ginger vegetables

5 ea Green chiles;skin,seed,chop
      1 ts Fresh ginger; grated
      6 ea Small potatoes; cubed
    1/2 lb Green beans
      4 ea 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.
  From The Fiery Cuisines Typed by Lisa Greenwood