From “Everyday Indian,” by Bal Arneson (Whitecap). Don’t break your bank buying big jars of the all the spices in this dish, unless you’re sure you’ll use them all. Instead, visit Savory Spice (several area locations, see ) or another bulk-spice vendor and buy only what you need. Serves 4.
Ingredients
2 tablespoons grapeseed oil
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
1 teaspoon fenugreek seeds
2 tablespoons cumin seeds
1 tablespoon garam masala (spice blend)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon rosemary, dried or fresh
1 teaspoon ground turmeric
1 teaspoon salt
1 can crushed tomatoes (about 15 ounces)
2 cups cubed yams
1 cup water
1 can kidney beans (about 15 ounces)
2 cups cubed oranges
Directions
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 to 9 minutes. Add the kidney beans and the oranges and cook for 1 minute. Turn the heat off and cover with a lid for 10 minutes. Remove bay leaves and serve.
