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Kidney bean stew with sweet potatoes and oranges

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
2 tbsp grapeseed oil
35g ginger, finely chopped
15g garlic, finely chopped
1 tbsp fenugreek seeds
2 tbsp cumin seeds
1 tbsp garam masala
2 bay leaves
1 tsp dried oregano
1 tsp dried rosemary
1 tsp turmeric
15g tamarind pulp
450g tinned crushed tomatoes
150g diced sweet potatoes
1) Place the oil in a dutch oven or large casserole with a tight fitting lid over a medium-high heat. Add the ginger and garlic and cook for 2 minutes. Add the fenugreek seeds, cumin, garam masala, bay leaves, oregano, rosemary and turmeric and stir and cook for about 2 minutes.

2) Add the tamarind pulp, tomatoes, sweet potatoes, salt and water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 7 to 9 mins.

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

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