Almond Capsicum Stew

Recipe by
Total Time:
15-30 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

Rate This Recipe


  • 4 - large tomatoes ripe, red
  • 1 - large capsicum red
  • 1 - large capsicum green
  • 1 - large onion red or pink
  • 1/4 cup - almonds, blanched and peeled
  • 1 tbsp - olive oil
  • 2 tsp - brown sugar

How to Make Almond Capsicum Stew

  • Place tomatoes in Boiled water for 5 minutes. Peel skin carefully.
  • Chop tomatoes, capsicums, into big pieces.
  • Chop onion into strips.
  • Halve almonds.
  • Heat oil, add onion, stir-fry till tender.
  • Add almonds, capsicums, cover and cook over med. heat for 3-4 minutes.
  • Add tomatoes, stir and add brown sugar.
  • Stir, cover and simmer for 6-7 minutes.
  • Serve hot, accompanied with salt and pepper and crisp bread.