Kidney Bean & Yam Stew with Cubed Oranges

Serves 4

What you will need

2 Tablespoons Grapeseed Oil

2 Tablespoons Finely Chopped Ginger

2 Tablespoons Finely Chopped Garlic

1 Teaspoon Fenugreek Seeds

2 Tablespoons Cumin Seeds

2 Tablespoons Garam Masala

2 Bay Leaves

1 Teaspoon Dried Oregano

1 Teaspoon Rosemary, Dried or Fresh

1 Teaspoon Ground Turmeric

1 Teaspoon Salt

14oz Can Crushed Tomatoes

2 Cups Cubed Yams

1 Cup Water

14oz Can Kidney Beans, drained

2 Cups Cubed Oranges

How to do it

Place the oil, ginger, garlic and fenugreek seeds in a big pot over medium-high heat and cook for 2 minutes.
Add the cumin, garam masala, bay leaves, oregano, rosemary, turmeric and salt and cook for 2 minutes.
Add the tomatoes, yams and water, increase the heat to high and bring to a boil.
Reduce the heat to a simmer and cook for 7-9 minutes.
Add the kidney beans and oranges and cook for 1 minute.
Turn off the heat and cover with a lid for 10 minutes before serving.

Recipe excerpted from 'Everyday Indian: 100 Fast, Fresh and Healthy Recipes' by Bal Arneson.