Summary

Ingredients

• 250 g mushrooms
• 2 carrot (s)
• 1 chilli pepper (if you like it spicier, more)
• 1 large onion (s)
• 1 clove garlic
• 4 tablespoon oil
• 1 pinch (s) cardamom
• 0.5 teaspoon ½ cumin, (cumin)
• 2 tablespoon tomato paste
• 500 g beans, reen
• 80 g crème fraîche
• 80 g cashew nuts (or sliced almonds)
• pepper
• salt

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Instructions

1. Clean the mushrooms, brush them clean and cut them into quarters. Clean, peel and roughly grate the carrots. Clean, wash and halve the chilli pepper. Remove the stem and the stones, then finely chop the pod. Peel and finely chop the onion and garlic.
2. Heat the oil in a pan. Sauté the onions, garlic, chilli pepper, cardamom, a pinch of pepper and the cumin in it. Then add approx. 100 ml of water and the tomato paste and stir. Add the mushrooms with the carrots and the beans and let everything simmer covered for about 18 minutes. Season to taste with salt and pepper. Remove the pan from the heat and fold in the crème fraîche. Let everything stand for 5 minutes. Serve sprinkled with cashew nuts.
3. Since the recipe comes from South Africa, it goes perfectly with fried ostrich steaks as a side dish.