Hana’s Bean and Potato Melange

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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

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