Indian spiced vegetarian stew with sweet potatoes and oranges.
Course Main Course
Prep Time 40 minutesminutes
Cook Time 30 minutesminutes
Servings 4(click to scale)
Calories 290kcal
Ingredients
2Tbspextra virgin olive oil
2eachbay leaves
2Tbspfresh gingerminced
2Tbspfresh garlicminced
2Tbspcumin seed
1TbspGaram Masala
1tspFenugreek seeds
1tspdried oreganocrumbled
1tspdried rosemary
1tspground turmeric
1/2tspKosher Salt
1TbspTamarind Paste
1 1/2cupcrushed tomatoesno added salt
2cupssweet potatopeeled and diced
1cupwater
1 1/2cupkidney beanscanned, drained, rinsed
2orangepeeled and diced
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Instructions
Place the oil in a 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 paste, 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.