- 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
- Place potatoes in a medium saucepan with enough water to cover. Boil 15 minutes, or until tender; drain.
- 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.
- Heat oil, ginger, cardamom, and mixed spice in a medium skillet over medium heat. Stir in onion, mushrooms, and baby corn. Cook until tender.
- Mix kidney beans and broccoli into the skillet. Stir in potatoes. Season with soy sauce.
08/03/2019
recipepes.com
colour and spice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
