colour and spice

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place potatoes in a medium saucepan with enough water to cover. boil 15 minutes, or until tender; drain.
• 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.
• heat oil, ginger, cardamom, and mixed spice in a medium skillet over medium heat. stir in onion, mushrooms, and baby corn. cook until tender.
• mix kidney beans and broccoli into the skillet. stir in potatoes. season with soy sauce.