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Almond Vegetable Tagine

  • 2 tablespoons vegetable oil
  • 75g packet (¾ cup) blanched almonds
  • 1 red onion, chopped
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2¾ cups sweet potato, peeled cut into chunks
  • 415g or similar weight can chopped tomatoes
  • 2 cups vegetable stock)
  • 3½ 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 and 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.

Handy Tips:

Alternate the vegetables e.g. diced eggplant, pumpkin, zucchini or capsicum.

Serves 4

NUTRIENT content

Energy 1294kJ, Protein 9.6g, Total Fat 20.2g, Saturated fat 2g, Monounsaturated fat 13.4g, Polyunsaturated fat 3.3g, Total Carbohydrates 22.8g, Sugars 12.4g, Sodium 558mg, Dietary fibre 10.8g.


Nuts for Life Newsletter 1 – July 2003 Issue