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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Spicy and colorful dish with potatoes, kidney beans and vegetables. Ingredients:
4 potatoes, cubed |
1 (15 ounce) can kidney beans with liquid |
1 head broccoli, cut into florets |
2 teaspoons olive oil, divided |
1 teaspoon ground ginger |
1 pinch freshly ground cardamom |
1 teaspoon mixed spice |
1 red onion, chopped |
1/2 pound mushrooms, chopped |
1 (5.5 ounce) can baby corn, drained and chopped |
soy sauce to taste |
Directions:
1. Place potatoes in a medium saucepan with enough water to cover. Boil 15 minutes, or until tender; drain.
2. In a medium saucepan over medium heat, bring kidney beans and their liquid to a boil. Stir in broccoli. Cook until broccoli is tender and most of the liquid has been reduced, about 10 minutes.
3. Heat oil, ginger, cardamom, and mixed spice in a medium skillet over medium heat. Stir in onion, mushrooms, and baby corn. Cook until tender.
4. Mix kidney beans and broccoli into the skillet. Stir in potatoes. Season with soy sauce.
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