30 seconds honey banana bread Thermomix recipe

 

30 seconds Banana honey bread Thermomix recipe

Light, fluffy and scrumptious banana honey bread. From ingredients to oven in under one minute thanks to Momo the Thermomix. 

• 4 bananas – as ripe as possible
• 125 grams unsalted butter, at room temperature
• 100 grams brown sugar
• 1 tsp vanilla essence
• 2 eggs
• 100 grams honey
• 230 grams self raising flour

1. Pre-heat your oven to 160C

2. Add all the ingredients to the mixing bowl. Mix for 20 seconds / speed 5.

3. Pour the mixture into a lined baking tin or silicone mould. Bake in the oven for 60 minutes.

4. Serve warm with a hot chocolate or cup of tea!

 30 seconds honey banana bread Thermomix recipe

Never let another over-ripe banana go to waste again!

Another batch of this deliciously moist honey banana bread is currently baking in my oven – ooooh I wish I could transfer the smell via the internet, it is divine!

What I love best about this recipe is that it is so easy to make and only uses ingredients most people will have in their cupboards already. And best of all: it goes from ingredients to oven in less than a minute!

I know it will disappear very quickly as soon as the kids come back from school.

I mean – who doesn’t love banana bread?! Loaded with ripe fruits, substitute some of the sugar for honey and you’ve got yourself a perfect recipe for a bit of weekend baking with the kids.

This is definitely the only banana honey bread recipe you will ever need, certainly the only one I use.

You can also use this as a basic banana bread recipe. Add raisins, walnuts or hazelnuts to make it a banana honey and nuts bread. Perfect for breakfast on the go!

Sometimes I even add frozen blueberries to make a blueberry banana cake.

Ready to give this a go? Get all your ingredients ready, turn your oven on and go go go.

See you in 30 seconds?

As ever if you’ve enjoyed these pesto and pistachio muffins, I’d be extremely grateful if you could leave a comment below.

Bon appetit – Enjoy x

For more Thermomix baking ideas – head over here.

Still for bananas to use? Have you tried our 3 ingredients oatmeal Thermomix magic balls yet? Nut-free, Gluten-free, Egg-free, Dairy free – if you replace the chocolate chips with raisins, Full of healthy stuff, Delicious, No added sugar, No butter, No flour, Incredibly practical for busy mornings, And did I say, very morish?! Can these Thermomix magic ‘balls’ be any more perfect?

Pesto and pistachio muffins Thermomix recipe

Pesto and pistachio muffins Thermomix recipe

Looking for something deliciously different? Try these delicious pesto and pistachios muffins.

Savoury muffins I hear you say? Yes absolutely! They taste just as good as the sweet alternative.

These delicious pesto and pistachio muffins are soft, fluffy, very light and truly scrumptious.

Serve them straight from the oven with a nice green salad for a quick and healthy dinner. They also make a very good alternative to sandwiches for lunch boxes (Not in a school though because of the nuts!!). How about adding them to your scrumptious brunch?

Packed full of flavours, you can make them on Sunday and then freeze for the rest of the week. Cake for lunch anyone?!

The first time I made pesto and pistachio muffins, was to bring them for an aperitif, where they were gone in seconds – literally!

We’ve also eaten them as a family dinner, still warm from the oven with a side salad and some green beans.

They are simply scrumptious and a total doddle to make. This is a great recipe to use leftover pesto.

The Momo touch:

• You will go from raw, unchopped ingredients to ready to bake in under 10 minutes.
• Grate cheese, add the rest of the ingredients and mix it all, all in one bowl – easy peasy!
• No need to use tons of pots and pans and no washing up at all since Momo will clean itself!

As ever if you’ve enjoyed these pesto and pistachio muffins, I’d be extremely grateful if you could leave a comment below.

Bon appetit – Enjoy x

For other easy lunch box ideas, click here

Head over here for great aperitif ideas.

Looking for something deliciously different? Try these delicious pesto and pistachios muffins.

Savoury muffins I hear you say? Yes absolutely! They taste just as good as the sweet alternative.

These delicious pesto and pistachio muffins are soft, fluffy, very light and truly scrumptious.

• 80 grams gruyere cheese
• 50 grams fresh basil
• 50 grams pine nuts
• 10 grams olive oil
• 100 grams milk
• 3 eggs
• 180 grams self-raising flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 60 grams pistachio

1. Pre-heat your oven to 180C.

2. Add 80 grams gruyere cheese to the mixing bowl. Chop for 5 seconds / speed 5

3. Add 50 grams fresh basil, 50 grams pine nuts, and mix for 5 seconds / speed 6.

4. Add 10 grams olive oil, 100 grams milk, 3 eggs, 180 grams self-raising flour, and salt & pepper. Mix for 20 seconds / speed 4. 

5. Add 60 grams pistachios and mix for 10 seconds / speed 3. 

6. Transfer the dough to muffin cases / mould. Bake for 20 to 25 minutes, depending on size. 

 

Garden salad with lemon and elderflower dressing – with or without a Thermomix

Garden salad with lemon and elderflower dressing.

This salad with lemon and elderflower dressing is easily halved to serve two or doubled for a crowd.

When entertaining or even cooking for my own family, I am always looking for something new and refreshing. This garden salad with lemon and elderflower dressing recipe fits the bill perfectly.

This is the perfect BBQ salad as well as a healthy vegetarian/vegan, light meal.

This salad is incredibly versatile. Add cooked beetroots, feta cheese, rice noodles, croutons, bacon bits, chicken or salmon pieces etc to the recipe and you’ll have a variety of options to suit every palate.

 

 

 

 

 

 

 

 

 

Like a lot of recipes on this blog, feel free to use good old pots and pans instead of a Thermomix.

The Momo touch:

• Make the lemon and elderflower dressing in seconds.
• Cook vegetables perfectly and crunchy every time.
• no need to worry about forgetting pots and pans on the hob.

I am a true believer that THE SECRET of any salad is the dressing. This lemon and elderflower dressing really is what makes this salad so very special.

Mix sharp lemon juice with sweet elderflower. Coat tender asparagus, peas, and crunchy sugar snaps. This certainly is a truly divine combination.

Elderflower is very much associated with long summer’s days. It makes wonderfully, refreshing summer drinks.

Did you know that the cordial can have many other uses? It also makes a stunning lemon and elderflower dressing (or vinaigrette as we like to call salad dressing in France).

This simple, yet delicious green salad with lemon and elderflower dressing, is perfect for preparing the night before for tomorrow’s lunch – just keep the dressing and the vegetables separate until the last minute.

Enjoy x

Looking for more salad inspiration? Click here to find out what my all-time favorite salad recipe is… the one that kids, as well as friends, ask for over and over again.

Garden salad with elderflower and lemon dressing

When entertaining or even cooking for my own family, I am always looking for something new and refreshing. This garden salad with lemon and elderflower dressing recipe fits the bill perfectly.

This is the perfect BBQ salad as well as a healthy vegetarian/vegan, light meal.

• 1 lemon
• 5 tbsp elderflower cordial
• 5 tbsp white wine vinegar
• 8 tbsp rapeseed oil
• 1 bunch of small asparagus, cut in half
• 150 grams sugar snaps
• 100 grams peas (Fresh or frozen)
• 150 grams radishes
• 1 red onion
• 2 little gem lettuces

1. Wash the lemon and peel its skin with a vegetable peeler. Add the peels to the mixing bowl. Mix for 3 seconds / speed 6. Scrape down the sides.

2. Add the juice of the lemon, 5tbsp elderflower cordial, 5tbsp white wine vinegar, 8tbsp rapeseed oil. Mix for 5 seconds. Set your dressing aside.

3. Give the TM bowl a quick rinse. Fill the bowl with 1L water

4. Prep the vegetables in the Varoma trays: Add 1 bunch of asparagus, cut in half, 150g sugar snaps and 100g peas to the trays. Make sure you leave gaps for the steam to circulate around. Steam for 20 minutes / Varoma / Speed 2.

5. In the meantime, prepare your lettuce, slice the radishes thinly and slice the red onions. Arrange all in a large flat serving bowl.

6. When the rest of the vegetables are ready, put them in ice cold water straight away to stop the cooking and keep the crunchiness. 

7. Dry the vegetables and arrange over the salad. When it’s time to serve, add the dressing and toss. 

8. Serve straight away. Bon appetit. Enjoy x

Thermomix curry recipe: Sweet potato, spinach and chickpea – Gluten free, Dairy free and Vegan

 

Sweet potato, chickpea and spinach curry

• 1 onion, peeled and halved
• 1 garlic clove
• 1 cm fresh ginger
• 1 red chilli (optional)
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground cummin
• 1 tsp ground coriander
• 1/2 tsp ground clove
• 1 tin coconut milk
• 3 ripe tomatoes, quartered
• 3 sweet potatoes, cubed
• 1 tin chickpeas, drained and rinsed
• 300 grams fresh spinach

1. Add 1 onion, halved, 1 garlic clove, 1cm fresh ginger and 1 red chilli (totally optional) to the mixing bowl. Chopped for 5 seconds / speed 5. Scrape down the sides. 

2. Add 30ml olive oil, 1tsp ground cinnamon, 1tsp ground turmeric, 1tsp ground cumin, 1tsp ground coriander, 1tsp ground clove to the mixing bowl. Cook for 3 minutes / 100C / Speed 1.

3. Add 1 tin coconut milk, 3 ripe tomatoes, quartered and 3 sweet potatoes, cubed. Cook for 20 minutes / 100C / reverse speed low.

4. Add 1 tin chickpeas, drained and rinsed and 300g fresh spinach. Cook for 5 minutes / 100C / reverse speed 1.

5. Serve immediately with naan bread / rice or as a side dish to a meat curry. 

Thermomix curry recipe: Sweet potato, spinach and chickpea – Gluten free, Dairy free and Vegan

As you might have noticed by now, we love a good Thermomix curry in this house (click here for my other curry recipes).

Our curries are (always) most of the time home made of course. That way we know exactly what’s in it. It is a lot cheaper than a take away and it’s usually a doddle to make. In other words it’s the ultimate fakeaway.

Serve your curry in these stunning copper dishes and you have the ultimate fakeaway!

I know curry can be a very intimidating thing to attempt but once you have all the ingredients, it really is not that complicated.

Honestly – just give this sweet potato, spinach and chickpea curry Thermomix recipe a go. You will not be disappointed.

If you’re more experienced in the curry making department, I am sure you will be equally as pleased by the awesomeness of this recipe. It’s full of flavours, vegetarian (even vegan) and pretty cheap to boot.

With the added sweetness of sweet potato, this Thermomix curry recipe is delicious for kids of all ages too, even babies.

This recipe is very versatile – replace the spinach with thinly sliced red peppers, add shredded carrots or green beans or even top with cashew nuts to add even more flavours.

Our family love this sweet potato, spinach and chickpea curry Thermomix recipe and we hope yours will do too. Please comment below and tell us how you got on. I’d love to see your pictures too.

Serve with yoghurt and naan bread. Add however much chilli you require / can tolerate / enjoy!

Deliciously creamy banana and peanut butter porridge Thermomix recipe

Pimp up your porridge with this delicious banana and peanut butter Thermomix recipe.

Baby, it’s cold outside – very very cold. If there is one thing that can help you get out from under the warm duvet, it is a warm bowl of creamy porridge. That’s why you should make this super quick banana and peanut butter porridge Thermomix recipe. It is the perfect breakfast for people who don’t have much time in the morning.

I play ‘beat the porridge’ – one minute to pop everything in the mixing bowl and turn the Thermomix on, it then takes 12 minutes for this deliciously creamy banana and peanut butter porridge to be ready.

Just enough time for me to get ready (including the shower! Yes I am quick in the morning!) or get the kids into their school uniform, finish last minute’s homework or pop into the local corner shop because one of them has just remembered they have a home economics lesson today.

When I come back to the kitchen, my porridge is perfectly creamy, hot and filling. Just what I need in the morning.

A simple and healthy recipe featuring peanut butter and including bananas into the porridge (as supposed to sliced on top). This is also a perfect way to use up brown bananas.

Low FODMAP, vegetarian & can be Gluten-Free if using the right oats and Vegan too by substituting the milk with your favourite plant milk. This is a great one for the freezer too.

The peanut butter is a brilliant source of extra protein and fat whilst the oats provide an excellent source of slow releasing complex carbohydrates. It will keep you going all morning.

Alternatively, why not try these bananas and oats ‘magic balls’?

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Basic curry paste Thermomix recipe

 

Basic curry paste Thermomix recipe.

This is a flavourful curry paste from a recipe originally published by an Indian friend. – for the original non-Thermomix recipe, click on Suneil’s website here, which will make enough paste for 4 curries – you can also use it to marinate chicken to grill.

It’s surprisingly easy to make and much healthier and better tasting than the shop-bought ones. You’ll know exactly what it’s your curry! No nasties or additives. 

A great home-made basic curry paste Thermomix recipe that freezes beautifully. Make it in batches and freeze for when you want to create an authentic curry.

Better than a takeaway, it is the basis for the ultimate fakaway – this fragrant, rich and versatile paste includes spices like coriander, cumin and turmeric, mixed with onions, garlic and ginger. 

There’s no chillis in this recipe but that doesn’t mean you can’t add some or lots – how hot do you want it to be?

Why make this with a Thermomix?

– no onion chopping

– no constant stirring

– no risk of anything burning

– put it on and carry on with your life 

– no pots and pans to wash up

– the finest spice mill you could ever wish for

• 5 medium white onions
• 6 garlic cloves
• 2 cm fresh ginger
• 5 tbsp coriander seeds
• 2 tbsp cumin seeds
• 5 tbsp cardamon pods
• 5 tbsp cloves
• 2 tbsp fennel seeds
• 1 tbsp white peppercorns
• 3 tbsp turmeric powder
• 1 tbsp salt
• 5 tbsp cinnamon powder
• 7 tbsp vegetable oil
• 400 mls water

1. Add 5 onions, halved, 6 garlic cloves and 2 cm fresh ginger to the mixing bowl. Blitz for 20 seconds / speed 6 or until it forms a paste.

   

2. Add 7tbsp vegetable oil and cook for 20 minutes / speed low / 100C without measuring cup. Set aside.

   

3. Wash and dry your mixing bowl.

4. Add 5 tbsp coriander seed, 2 tbsp cumin seeds, 5 tbsp cardamom pods, 5 tbsp cloves, 2 tbsp fennel seeds and 1 tbsp white peppercorns to the mixing bowl. Dry fry for 5 minutes / Varoma / speed 1. Enjoy the wonderful smell!

5. Add 3 tbsp turmeric powder, 1 tbsp salt and 5 tbsp cinnamon powder. If you’ve decided to add chilli powder, now is the time to do it! Mill for 20 seconds / speed 10.

   

6. Add the onion mixture to the spices and cook for 20 minutes / 100C / Speed low, replacing measuring cup with simmering basket. Add 100ml of water every 5 minutes.

7. It should look like a thick paste. If it’s too liquid, cook for a further 5 minutes. Leave to cool.

   

8. When cool, stir in some chopped coriander, divide into 4 equal parts, roll each into clingfilm to form a cylinder, which you can now freeze.

Rhubarb and apple oat-nut crumbles Thermomix recipe

 

Rhubarb and apple oat-nut crumble Thermomix recipe

Warm yourself up from the inside with this delicious rhubarb and apple oat-nut crumble Thermomix recipe.

This classic combination is a favourite in every household, it certainly is in ours – and this is a way to make it even healthier. Because of the oat and nuts, it has a lower gluten content which makes it easier to digest.

Our Rhubarb and apple oat-nut crumble Thermomix recipe is one to love and this will be a dessert you return to time and time again. 

A little warning though – it makes for a rather sharp fruit combination. If you like things a bit sweeter, then add more brown sugar to the fruits (50 to 100g should be plenty!)

You thought a classic fruit crumble couldn’t be any more comforting? 

This Rhubarb and apple oat-nut crumble Thermomix recipe is adapted from a recipe I came across in the Tesco magazine.

• 400 g rhubarb
• 6 Granny Smith apples
• 1 zest of 1 lemon
• 50 g honey
• 2 tsp cinnamon
• 75 g butter, chilled
• 75 g plain flour
• 50 g oats
• 100 g pecan or walnuts
• 75 g brown sugar

1. Preheat the oven to 180C.

2. Place 6 Granny Smith apples, quartered and 400g rhubarb stalks, cut in chunks in the mixing bowls. Chop for 10 seconds / speed 4. Scrape down the sides.

3. We like our fruits stewed – if you do too: add 50g honey, the zest of 1 lemon, 2 tsp cinnamon and 3tbsp water to the mixing bowl. Cook for 10 minutes / 100C / Reverse speed low without measuring cup.

   Otherwise, combine the chopped apple and rhubarb with 50g honey, the zest of 1 lemon, 2 tsp cinnamon in an oven proof dish. Just add an extra 20 minutes to the oven cooking time if you take that option.

4. Divide the mixture between 6 ramekins and leave to cool.

5. Rinse and dry the mixing bowl.

6. Place 100g pecan or walnuts in the mixing bowl. Mix for 3 seconds / speed 4.

7. Add 75g butter, chilled and cubed, 75g plain flour, 50g oats, and 75g demerara sugar to the mixing bowl. Press Turbo 3 times. 

8. Sprinkle evenly over the apple and rhubarb mixture and bake in preheated oven for 20-25 minutes. 

9. Serve with Thermomix vanilla custard, vanilla ice cream or cream.

Greek chicken and spinach risotto Thermomix recipe

 

 

Greek chicken and spinach risotto Thermomix recipe

Risotto is probably the most popular dish within the Thermomix community and it’s not difficult to understand why. 

The hardest part about making risotto is usually the constant stirring. That bit is completely taken care off by the Thermomix. It does all the hard work for you and makes absolutely stunning risottos. 

This particular Greek chicken & spinach risotto Thermomix recipe didn’t disappoint and it’s now definitely in the running for my top 5 Thermomix risottos of all times. 

I got the inspiration from this One pot Greek chicken risotto recipe on the Casa de Crews website. 

Who says risotto can’t be Greek? Sweet onions, crumbled feta cheese, flavourful herbs, such as dill and oregano make for an amazing combination. 

It’s also full of good stuff and gluten-free.

10 minutes prep and the rest of making this Greek chicken and spinach risotto Thermomix recipe is totally hands-free. If that doesn’t make for a perfect weeknight meal, I am not sure what does!

For more Thermomix risotto recipes, click here.

• 1 onion
• 3 garlic cloves
• 4 tbsp olive oil
• 2 tsp garlic powder
• 1½ tsp dried oregano
• 1 tsp dill
• 1 tsp onion powder
• 1 tsp paprika
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• Salt and pepper (to taste)
• 1 lb. boneless skinless chicken breasts
• 400 g arborio rice
• 120 g baby leave spinach
• 600 ml vegetable stock
• 200 ml dry white wine
• 200 g feta cheese
• To serve (optional: olives, cucumber, cherry tomatoes, slices of lemon.)

1. Place 1 onion, halved and 3 garlic cloves into mixing bowl and chop 5 seconds / speed 5. Scrape down the sides.
2. Add 4 tbsp olive oil and saute 3 minutes / 120C / speed 1.
3. While the Thermomix is sauteing, add 2 tsp garlic powder, 1½ tsp dried oregano, 1 tsp dill, 1 tsp onion powder, 1 tsp paprika, 1 tbsp balsamic vinegar and 1 tbsp lemon juice.
4. Chop 8 chicken thighs in 8 pieces. Add to the mixing bowl. Cook for 10 minutes / 100C / Reverse speed low.
5. Add 400g arborio rice. Stir in with the chicken a spatula. Saute 3 minutes / 120C / Speed 1 – Reverse speed without measuring cup. Scrape bottom of mixing bowl with a spatula to loosen the rice.
6. Add 120g fresh spinach, 600ml vegetable stock, 200ml dry white wine and a pinch of salt.  Cook 10 minutes / 100C / Speed 1 – Reverse speed. Place simmering basket instead of measuring cup.
7. Add 200g feta, crumbled and cook for a further 10 minutes / 100C / Speed 1 – Reverse speed. Place simmering basket instead of measuring cup.
8. Serve topped with sliced cucumber, more feta cheese, cherry tomatoes, slices of lemon.

Mild, child-friendly thai red curry paste – Thermomix recipe

 

Mild, child-friendly Thai Red curry paste Thermomix recipe

What would you like for dinner? Not Thai food… said no one ever!

 Is it just me though? Or is it simply impossible to buy a ready-made non-spicy Thai red curry paste? 

These little babies simply get everywhere and the kids don’t like them, and neither do I if I’m completely honest. 

What to do when one needs Thai red curry paste for a recipe such as this gorgeous coconut, quinoa, and lentil curry? Make your own, totally non-spicy Thermomix version of course. 

The good news >>>  Thai red curry paste Thermomix recipe is super easy to make and tastes amazing. 

Plus homemade curry paste makes for tastier curries, and they’re much healthier too! 

It’s done in under 5 minutes thanks to the mighty Thermomix and is packed with awesome flavours. 

Believe me, you will notice a huge difference with shop bought stuff. 

This Thai red curry paste Thermomix recipe can be kept for up to 6 months in the fridge or divide into 4 portions and freeze. You will use it as the base of many dishes, such as soups, curries and stir-fries.

Enjoy and don’t forget to let everyone know how you got on with the Thai red curry paste Thermomix recipe!

• 1 teaspoons white peppercorns
• 2 tsp cumin powder
• 2 tsp coriander powder
• 5 garlic cloves
• 2 tbsp fresh coriander stalks
• 1 tbsp lemongrass paste
• 2 shallots
• 4 cm fresh ginger (sliced)
• 6 fresh kaffir lime leaves
• 2 tsp paprika
• 1 tsp salt
• 2 tbsp fish sauce
• 2 tbsp sunflower oil
• And for the normal (hot version, 5 to 10 dried red chillis)

1. Add all ingredients to the mixing bowl, blend for 30 seconds / speed 9. Scrape down the sides and repeat 2-3 times until a paste is formed. You’re looking for a buttery oily consistency with no chunks that almost look like a tomato sauce.

 

Coconut, quinoa, and lentil curry with lime mango Thermomix recipe

Coconut, quinoa, and lentil curry with lime mango Thermomix recipe

Thank you Half-baked Harvest for this superb recipe. Click here for the original non-Thermomix recipe.

This healthy, Vegan coconut, quinoa, and lentil curry with lime mango is one of the easiest meals you’ll ever make. All you have to do is toss practically all the ingredients in the Thermomix and let it cook!

It takes less than an hour to make (mostly hands-off time) and is packed full of delicious flavors. It’s a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. This might not be the prettiest meal that I’ve ever made, but it is one of the tastiest!

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Active time: 10 minutes – Total time: 45 minutes

SERVES 4

• 2 garlic cloves
• 2cm fresh ginger
• 2 tablespoons coconut oil
• 2 red peppers
• 2 carrots
• 3tbsp Thai red curry paste
• 1tbsp curry powder (as hot as you like it!)
• 1 can full-fat coconut milk
• 1 litre coconut water or vegetable stock
• 1tbsp soy sauce
• 100g green lentils
• 100g quinoa
• 4 big handful baby kale
• juice + zest from 1/2 a lemon
• 1 big handful fresh coriander
• 1 big handful fresh basil
• 1 mango, sliced
• 1 lime zest + juice
• naan, greek yogurt, chiles, and almonds, for topping

Let’s go…

1. Add 2 garlic cloves, 2cm fresh ginger, 2 carrots roughly chopped and 2 red peppers to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the side.
2. Add 2tbsp coconut oil and cook for 3 minutes / 100C / speed 1.
3. Add 3tbsp Thai red curry paste and 1tbsp curry powder. Cook for 1 minute / 100C / speed 1.
4. Pour in 1 can full-fat coconut milk, 1 litre coconut water, and 1tbsp soy sauce. Cook for 10 minutes / 120C / speed 1.
5. Add 100g lentils and 100g quinoa in the simmering basket. Make sure you add the quinoa once the basket is in place or it’ll everywhere. Cook for 30 minutes / 100C / Reverse speed 1.
6. Set the lentils & quinoa aside in a serving bowl.
7. Stir in 4 big handfuls of baby kale in the main bowl and continue cooking for 5 minutes / 100C / Reverse speed 1 without measuring cup.
8. Add the lemon juice and zest, the coriander and basil. Mix for 20 seconds / reverse speed low.
9. Pour the juice over the lentils & quinoa mix
10. Ladle the curry into bowls and top with fresh mango. Drizzle with lime juice and zest. Garnish with greek yogurt, chilies and almonds.

Serve with naan bread.