Colour And Spice

11 ingredients
4 steps

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

  1. 1
    Place potatoes in a medium saucepan with enough water to cover. Boil 15 minutes, or until tender; drain.
  2. 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.
  3. 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.
  4. 4
    Mix kidney beans and broccoli into the skillet. Stir in potatoes. Season with soy sauce.

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