1 tbsp oil
1 onion, sliced
1 red pepper deseeded and roughly chopped
2 tomatoes, cut into quarters
2 cloves garlic, crushed
1 tsp turmeric
1 tsp chilli powder (adjust according to taste)
1 tsp cinnamon
1 tsp cumin
150 g ready to eat apricots, chopped
500 ml water
50 g ground almonds
salt and freshly ground black pepper
200 g runner beans, finely sliced
200 g shelled broad beans
7 g coriander, chopped
1 onion, sliced
1 red pepper deseeded and roughly chopped
2 tomatoes, cut into quarters
2 cloves garlic, crushed
1 tsp turmeric
1 tsp chilli powder (adjust according to taste)
1 tsp cinnamon
1 tsp cumin
150 g ready to eat apricots, chopped
500 ml water
50 g ground almonds
salt and freshly ground black pepper
200 g runner beans, finely sliced
200 g shelled broad beans
7 g coriander, chopped
method
1. Heat the oil in a large saucepan, add the onion, pepper and tomatoes and fry gently until softened.
2. Add the garlic, spices, apricots, water and almonds. Bring to a simmer and season with salt and freshly ground black pepper. Cook for 10 minutes, stirring occasionally.
3. Add the runner beans and broad beans and cook for a further 10 minutes or until tender.
4. Sprinkle with coriander and serve.
2. Add the garlic, spices, apricots, water and almonds. Bring to a simmer and season with salt and freshly ground black pepper. Cook for 10 minutes, stirring occasionally.
3. Add the runner beans and broad beans and cook for a further 10 minutes or until tender.
4. Sprinkle with coriander and serve.
serving amount
serves: 4 - 6
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