Colour and Spice Recipe

Ingredients
<br>- 4 potatoes, cubed
<br>- 1 (15 ounce) can kidney beans with liquid
<br>- 1 head broccoli, cut into florets
<br>- 2 teaspoons olive oil, divided
<br>- 1 teaspoon ground ginger
<br>- 1 pinch freshly ground cardamom
<br>- 1 teaspoon mixed spice
<br>- 1 red onion, chopped
<br>- 1/2 pound mushrooms, chopped
<br>- 1 (5.5 ounce) can baby corn, drained and chopped
<br>- soy sauce to taste
<br><p></p>Directions
<br>step 1: Place potatoes in a medium saucepan with enough water to cover. Boil 15 minutes, or until tender; drain.
<br>step 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.
<br>step 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.
<br>step 4: Mix kidney beans and broccoli into the skillet. Stir in potatoes. Season with soy sauce.
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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
step 1: Place potatoes in a medium saucepan with enough water to cover. Boil 15 minutes, or until tender; drain.
step 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.
step 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.
step 4: Mix kidney beans and broccoli into the skillet. Stir in potatoes. Season with soy sauce.

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