Roast almonds, till golden.
Wash the green beans and cut the ends off the beans and chop them in half.
Slice the red pepper long slices.
Chop the ginger, finely.
Steam the beans and ginger until tender which is approximately 5 minutes.
Slice the onion into big thin rounds.
Add 2 tablespoons of coconut oil into the frying pan and add the sliced onion and red pepper. Sauté on medium heat for about 5 - 7 minutes.
Add the beans and ginger to the frying pan and stir everything together with the onions.
Now add the coriander and cumin to the pan and mix it in.
Stir and sauté everything for another few minutes until the taste of the spices mixes in.
Now add the salt, almonds, and turmeric and mix everything together.
Serve the vegetables with a grain of your choice (quinoa, brown rice, wild rice, millet or buckwheat).
Enjoy your very nourishing meal of crunchy vegetables.