Spicy Vegetables with Almonds

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Spicy Vegetables with Almonds

 

2 tbsps vegetable oil

2 onions, sliced

2 inch fresh root ginger, shredded

1 tsp. crushed black peppercorns

1 bay leaf

1/4 tsp. turmeric

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. garam masala (spicxe isle or middle eastern

store)

2 1/2 cups mushrooms, sliced

1 zucchini, thickly sliced

2 ozs green beans, sliced into 1 inch pieces

1 tbsp. chopped fresh mint

2/3 cup water

2 tbsps. natural low-fat yogurt

1/4 cup flaked almonds

 

In a medium deep frying pan, heat the vegetable oil

and fry the sliced onions with the shredded fresh

ginger, crushed black peppercorns and the bay leaves

for 3 to 5 minutes. Lower the heat and add the

turmeric, ground coriander, salt and garam masala,

stirring occasionally. Gradually add the mushrooms,

zucchini, green beans and the mint. Stir gently so

that the vegetables retain their shape.

Pour in the water and bring to a simmer, then lower

the heat and cook until most of the water has

evaporated. Beat the natural low-fat yogurt well with

a fork, then pour it on to the vegetables in the pan

and mix together well. Cook the spicy vegetables for a

further 2 to 3 minutes, stirring occasionally.

Sprinkle with flaked almonds and serve. Serves 4.

 

 

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