|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||cinnamon — ground|
|250.00 g||button mushrooms|
|200.00 g||green beans|
|410.00 g||tomatoes — whole, peeled|
|250.00 ml||stock — chicken|
|150.00 ml||yoghurt — plain|
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.