Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. (30 ml) vegetable oil
- 1 x clove garlic, finely minced
- 1 tsp (5 ml) turmeric
- 1 tsp (5 ml) grnd coriander
- 1/2 tsp (2 ml) grnd cumin Salt and freshly grnd pepper to taste Finely minced warm chilies or possibly cayenne pepper to taste (optional)
- 1/4 c. (60 ml) blanched almonds, toasted and finely grnd in an electric blender or possibly food processor
- 1/4 c. (60 ml) white vinegar
- 12 sm shallots, peeled
- 1 x cucumber, cut lengthwise into 1/4 inch slices and then cut into strips 1/4 inch (5 mm) wide and 2 inches (5 cm) long
- 1 x red bell pepper (capsicum) seeded and cut into strips 1/4 inch (5 mm) wide and 2 inches (5 cm) long
- 1 x carrot, peeled and cut into strips 1/4 inch (5 mm) wide and 2 inches (5 cm) long
- 1/4 lb (110 g) string beans (haricots), cut into 2 inch lengths
Direcciones
- Heat the oil in a heavy saucepan over moderate heat and saute/fry the garlic for about 30 seconds. Add in the turmeric, coriander, cumin, salt, pepper and optional warm chilies and stir for 1 minute. Stir in the grnd almonds and vinegar, reduce the heat to low, and simmer for about 3 min. Add in the shallots, cucumber, bell pepper, carrot, and green beans. Simmer for about 5 min, stirring occasionally, till the vegetables are heated through but still crisp.
- Remove from the heat and serve at room temperature. May be refrigerated for up to 3 days before serving.
- Makes 4 c. (1 L).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 104 | 59% |
| Total Fat 12.07g | 15% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 346mg | 10% |
| Total Carbs 13.17g | 4% |
| Dietary Fiber 5.1g | 17% |
| Sugars 2.72g | 2% |
| Protein 4.74g | 8% |
