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Kidney bean stew with sweet potatoes and oranges
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Kidney bean stew with sweet potatoes and oranges
Ingredients
- 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 tsp salt
- 240ml water
- 450g tinned kidney beans, drained
- 2 small seedless oranges, peeled and cubed
Method
How to make Kidney bean stew with sweet potatoes and oranges
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.
