Almond Vegetable Tagine
A simple meal simmered in the one pan.
Serves 4.
Ingredients
- 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
- 400g sweet potato, peeled cut into chunks
- 415g or similar weight can chopped tomatoes
- 2 cups vegetable stock
- 375g green beans, trimmed, cut in half
- 100-150g spinach leaves, rinsed
- Salt, freshly ground pepper or chilli flakes
Instructions
Heat 1 tablespoon oil in 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.
