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

2 1/2 cups mushrooms, sliced

1

courgette, thickly sliced

2 ozs. french 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 3-5 minutes. Lower the heat and add the

turmeric, ground coriander, salt and garam masala, stirring occasionally.

Gradually add the mushrooms, courgette, French 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 2-3 minutes, stirring occasionally. Sprinkle with flaked almonds and

serve. Serves 4

For an extra creamy dish, add soured cream instead of the

natural yogurt.

 

 

 

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