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Spicy Vegetables with Almonds

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

ingredients

serves 4
30 ml (2 tbsp) vegetable oil
2 onions, sliced
5 cm (2 in) fresh root ginger, shredded
5 ml (1 tsp) crushed black peppercorns
1 bay leaf
1.5 ml (1/4 tsp) turmeric
5 ml (1 tsp) ground coriander
5 ml (1 tsp) salt
2.5 ml (1/2 tsp) garam masala
175 g (6 oz) 2 1/2 cups mushrooms, sliced
1 courgette, thickly sliced
50 g (2 oz) French beans, sliced into 2.5 cm (1 in) pieces
15 ml (1 tbsp) chopped fresh mint
150 ml (1/4 pint) 2/3 cup water
30 ml (2 tbsp) natural low-fat yogurt
25 g (1 oz) 1/4 cup flaked almonds

method

1. 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 leaf for 3—5 minutes.

2. 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.

3. Stir gently so that the vegetables retain
their shape.

4. Pour in the water and bring to a simmer, then lower the heat and cook until most of the water has
evaporated.

5. Beat the natural low-fat yogurt well with a fork, then pour it on to the vegetables in the pan and mix together well.

6. Cook the spicy vegetables for a further 2 - 3 minutes, stirring occasionally. Sprinkle with flaked almonds and serve.

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