• Salt, freshly ground pepper or chilli flakes Almond Vegetable Tagine A simple meal simmered in the one pan
SA Apiarists’ Association
Annual Conference to be held in Kadina June 21st & 22nd, 2007
Theme: Past & Future Registrations and enquiries to: State Secretary Mrs. B Lawrence PO Box 293 TONTINARA SA 5266 P: +61 08 8757 2001 F: +61 08 8757 2102 firstname.lastname@example.org
Serving size: Serves 4
Ingredients • 2 tablespoons vegetable oil • 75g packet (3/4 cup) blanched almonds • 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 • 1 red onion, chopped • 2 cloves garlic, crushed
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.
Disclaimer Almond Board of Australia acknowledges contributions made by private enterprise t h r o u g h p l a c e m e n t o f a d v e r t i s e m e n t s i n t h i s publication. Any advertising and/or editorial supplied to this publication does not necessarily
reflect the views of the Almond Board of Australia and unless otherwise specified, no products and/or services are endorsed by this organisation.