Kidney Bean Stew with Sweet Potatoes and Oranges

Ingredients
2 tablespoons grapeseed 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*
1 (14-ounce) can crushed tomatoes (about 1 1/2 cups)
2 cups diced sweet potato
1 cup water
1 (14-ounce) can kidney beans, drained (about 1 1/2 cups)
2 small seedless oranges, peeled and cubed
*Can be found at specialty Asian and Indian markets.

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.


Number of Servings: 4

Recipe submitted by SparkPeople user MOUNTPEARLGIRL1.