Kidney Bean Stew With Sweet Potatoes And Oranges

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons grapeseed oil (or olive oil)
• 2 bay leaves
• 2 tablespoons finely chopped fresh ginger
• 2 tablespoons finely chopped fresh garlic
• 2 tablespoons cumin seeds
• 1 tablespoon garam masala
• 1 teaspoon fenugreek seeds
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons tamarind pulp (can be found at specialty asian and indian markets or sometimes in your local grocery store)
• 1 (14 ounce) can crushed tomatoes (about 1 1/2 cups)
• 2 cups diced sweet potatoes
• 1 cup water
• 1 (14 ounce) can kidney beans, drained (about 1 1/2 cups)
• 2 small seedless oranges, peeled and cubed

Recipe

• 1 place the oil in a dutch oven or large pot over medium-high heat.
• 2 add the ginger and garlic and cook for 2 minutes. add the bay leaves, cumin seeds, garam masala, fenugreek seeds, oregano, rosemary, and turmeric, and cook, stirring for about 2 minutes. add the tamarind pulp, tomatoes, sweet potatoes, and water and bring to a boil.
• 3 reduce the heat and simmer until the potatoes are tender, about 15 minutes.
• 4 add the 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 the bay leaves and serve.