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Directions for: Kidney Bean Stew

Ingredients

2 Tbsp grape seed oil

2 Tbsp ginger, finely chopped

2 Tbsp garlic, finely chopped

1 Tbsp fenugreek seeds

2 Tbsp cumin seeds

1 tsp dried rosemary

1 Tbsp garam masala

2 bay leaves

1 tsp dried oregano

1 tsp turmeric

1 tsp salt

2 Tbsp tamarind pulp

1 14 oz can crushed tomatoes (1 1/2 cups)

1 cup diced sweet potato

1 cup water

1 14 oz can kidney beans, drained (1 1/2 cups)

2 small seedless oranges, peeled and cubed

Directions

1. Place the oil in a dutch oven or large pot over medium-high heat. Add ginger and garlic and cook for 2 minutes. Add fenugreek seeds, cumin, garam masala, bay leaves, oregano, rosemary and turmeric and stir and cook for about 2 minutes. Add tamarind pulp, tomatoes, sweet potatoes and water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 7 to 9 minutes.

2. Add kidney beans and oranges and cook for 2 minutes to heat through. Turn the heat off, cover with a lid and let sit for 10 minutes. Remove bay leaves and serve.

See more: Vegetables, Quick and Easy, Indian, Vegetarian, Dinner, Low-Fat, Slow Cook