Green Pointed Peppers with Almond Milk
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 dash oil
- 1 small onion (s)
- 2 cloves garlic)
- 400 g pointed peppers, reen
- 150 ml almond milk (almond drink)
- 1 pinch (s) Garam Masala (or 5 spice powder)
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Peel the onion and cut into small cubes, as well as the garlic.
- In a small pan or saucepan, sauté the onion and then the garlic in oil. Then fry the cleaned, pitted and cut into large pieces of peppers. Roasted aromas can develop. Deglaze with the almond milk and let the vegetables simmer over a low flame. Sprinkle in the spice powder and stir. Put the lid on and cook the vegetables to the desired firmness.
- Salt on the plate.
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