Wednesday, December 12, 2012,1:39 AM
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PrintVEGETABLES WITH ALMONDS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preparation Method
- Heat the oil in a heavy pan, fry the onions, ginger, peppercorns and bay leaf for 3 minutes.
- Lower the heat and stir in the turmeric, coriander, garam masala and salt. Gradually add the sliced vegetables with mint. Stir gently until the mixture are coated.
- Pour in the water and bring to a simmer and cook until the water has been totally absorbed by the vegetables.
- Mix the yogurt lightly with the oil ,pour it on to the vegetable and mix together well until it vegetables are coated.
- Cook the vegetables for 3 minutes, stirring occasionally.
- Transfer into a large serving dish. Garnished with the flaked almonds and Serve immediately.
INGREDIENTS
- 150 grams mushrooms, thickly sliced
- 1 medium courgette, thickly sliced
- 50 grams green beans cut in small lengths
- 3 medium onions, sliced
- 2 in piece fresh root ginger, shredded
- 1 teaspoon crushed black peppercorns
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 tablespoon roughly chopped fresh mint
- 1 bay leaf
- 50 ml Cooking oil
- 200 ml water
- 2 tablespoon natural low fat yogurt
- 25 grams flaked almonds
- Salt to taste
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