Ingredients
- 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