Bean and Mushroom Curry

Ingredients for 4 servings:

• 250 g mushrooms
• 2 carrots
• 1 chili pepper(s) (if you like it hotter, add more)
• 1 large onion(s)
• 1 garlic clove(s)
• 4 tbsp oil
• 1 pinch of cardamom
• ½ tsp cumin
• 2 tbsp tomato paste
• 500 g beans, green
• 80 g crème fraîche
• 80 g cashew nuts (or sliced ​​almonds)
• pepper
• Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the mushrooms, brush them clean, and quarter them. Clean, peel, and coarsely grate the carrots. Clean, wash, and halve the chili pepper. Remove the stem and seeds, then finely chop the pepper. Peel and finely chop the onion and garlic. Heat the oil in a pan. Sauté the onion, garlic, chili pepper, cardamom, a pinch of pepper, and the cumin. Then add about 100 ml of water and the tomato paste and stir to combine. Add the mushrooms, carrots, and beans, and simmer covered for about 18 minutes. Season with salt and pepper to taste. Remove the pan from the heat and stir in the crème fraîche. Let stand for 5 minutes. Serve sprinkled with cashews. Since this recipe comes from South Africa, it makes an excellent side dish to fried ostrich steaks.