Almond Vegetable Tagine 
Serves 4
   2 tablespoons vegetable oil
   75g packet (3/4 cup) blanched almonds
   1 red onion, chopped
   2 cloves garlic, crushed
   1 teaspoon ground coriander
   1/2 teaspoon ground cumin
   2 and 3/4 cups sweet potato, peeled cut into chunks
   415g or similar weight can chopped tomatoes
   2 cups vegetable stock
   3 and 1/2 cups green beans, trimmed, cut in half
   10-15 spinach leaves rinsed
   Salt, freshly ground pepper or chilli flakes

Heat 1 tablespoon oil in a large pan, stir fry almonds until golden. Remove, drain on paper towel.
   Add remaining oil to pan, add next 5 ingredients, fry over moderate heat, stirring occasionally for 5 minutes.
   Add tomatoes, stock and beans. Bring to the boil, reduce heat, cover, simmer 10-15 minutes until vegetables are tender. Stir through spinach, cook until just wilted. Add almonds. Season to taste.
   Serve with cooked couscous or rice, tossed with chopped coriander and whole pitted black olives.

Recipe from www.nutsforlife.com.au
Letter to Editor
print
pdf
Email a friend



Back