Name: Vegetable curry
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 100.00 g almonds blanched; 1.00 onion large; 1.00 garlic large cloves; 5.00 ml cumin ground; 5.00 ml curry powder mild; 1.00 ml coriander; 1.00 ml cinnamon ground; 2.00 green pepper; 250.00 g button mushrooms; 350.00 g courgettes; 200.00 g green beans; 200.00 g broccoli; 410.00 g tomatoes whole, peeled; 250.00 ml stock chicken; 150.00 ml yoghurt plain

Recipe Disclaimer

Tap for method

Ingredients (15)

100.00 g	almonds — blanched
1.00	onion — large
1.00	garlic — large cloves
5.00 ml	cumin — ground
5.00 ml	curry powder — mild
1.00 ml	coriander
1.00 ml	cinnamon — ground
2.00	green pepper
250.00 g	button mushrooms
350.00 g	courgettes
200.00 g	green beans
200.00 g	broccoli
410.00 g	tomatoes — whole, peeled
250.00 ml	stock — chicken
150.00 ml	yoghurt — plain

Tap for ingredients

Method:

Fry the almonds in the olive oil until brown.
Remove from the pan and set aside.
Sauté the onion and garlic in the oil in the pan until glossy.
Add all the seasonings and stir-fry for about a minute longer.
Add the remaining vegetables except the tomatoes and stir-fry until glossy.
Add the tomatoes and chicken stock. Reduce the heat and simmer until the vegetables are soft but still slightly crisp.

Stir in a little natural yoghurt if desired, and sprinkle with the almonds.

Serve with rice and sambals such as chutney and banana slices.