Kidney Bean Stew With Sweet Potatoes and Oranges
All the spices make this a special dish with delicious flavors! From Bal Arneson - The Spice Goddess on the cooking channel. The stew can be eaten alone or with rice and it tastes perfectly spiced both ways. The fresh roasted coriander and the addition of oranges makes this a surprisingly light stew compared to the heavier texture and feel of traditional Indian Rajma/Chhole dishes.
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INGREDIENTS
Nutrition- 2tablespoons grapeseed oil (or olive oil)
- 2tablespoons finely chopped fresh ginger
- 2tablespoons finely chopped fresh garlic
- 2tablespoons cumin seeds
- 1tablespoon garam masala
- 1teaspoon fenugreek seeds
- 1teaspoon dried oregano
- 1teaspoon dried rosemary
- 1teaspoon turmeric
- 1teaspoon salt
- 2tablespoons tamarind pulp (Can be found at specialty Asian and Indian markets or sometimes in your local grocery store)
- 1
- 2cups diced sweet potatoes
- 1cup water
- 1
- 2
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DIRECTIONS
- Place the oil in a Dutch oven or large pot over medium-high heat.
- 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.
- Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- 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.
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