Heat the oil in a large saucepan and chop the onion with the garlic until golden brown. Add the ground spices and rehogue 1-2 more minutes until they release their scent.
Pour in the coconut cream and when it starts to boil, turn down the heat and pour out the mushrooms, almond, tomato and 1 Cup water. Tape, bring to the boil and let slowly cook, uncovered, 10 minutes; stir occasionally.
Add the beans and pepper and let others cook 5 minutes to thicken the sauce. Put the lemon and coriander in and stir. Srve the curry with a tablespoon of yogurt and accompany it with cooked rice.
Recipes easy to https://recetasdecocinafaciles.NET /