Ingredients

Ingredients (use vegan versions):

1 tablespoon vegetable oil,
2 cloves crushed garlic
1 tablespoon crushed ginger
1 large can of kidney beans
1 large can of garbanzo beans
2 medium sized potatoes
1 medium can tomato paste
1 large onion
1 teaspoon chili powder
1 teaspoon curry powder
1 tablespoon turmeric
1 teaspoon salt
2 teaspoons whole cumin seeds
corriander for garnish

Directions:

- warm oil in sauce pan
- soften onions in oil
- add cumin seeds and stir until fragrant(barely a few minutes)
-add garlic, ginger stir until mixed well into mixture and fragrant
-add tomato paste and enough water to make a paste that is easier to stir but still has a thick consistency
-stir in chili powder, curry powder, salt, turmeric
-add enough water to cook the potatoes
-add the potatoes, stir occasionaly (and add more water if needed to prevent potatoes from sticking) until potatoes are cooked
- drain kidney beans and garbanzo beans cook just long enough for these beans to absorb spices-maximum 10 minutes

This is a low fat recipe...the only fat comes from the oil

Serves: 4

Preparation time: approx.45 min