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Crunchy Vegetables

Crunchy Vegetables with Almonds and Savoury Spices

Keyword almonds, green beans, vegetables
Author Diana Herrington


  • 2 cups Fresh Green Beans
  • 2 Red Peppers
  • 1 Onion Large
  • 2 tsp Fresh Ginger
  • 1/3 cup Almonds
  • 2 tbsp Coconut Oil
  • 1 tsp Coriander powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric
  • 1 tsp Himalayan Salt


  • 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. 
  • Slice almonds.
  • 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.


You can use carrots instead of bell peppers which is what I do sometimes. If you do slice them into rounds and steam them with the green beans.
Also, if you would like spicy crunchy vegetables add some cayenne pepper