Kidney Bean Stew With Sweet Potatoes And Oranges

• 2 tablespoons grapeseed oil (or olive oil)
• 2 bay leaves
• 2 tablespoons finely chopped fresh ginger
• 2 tablespoons finely chopped fresh garlic
• 2 tablespoons cumin seeds
• 1 tablespoon garam masala
• 1 teaspoon fenugreek seeds
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons tamarind pulp (Can be found at specialty Asian and Indian markets or sometimes in your local grocery store)
• 1 (14 ounce) can crushed tomatoes (about 1 1/2 cups)
• 2 cups diced sweet potatoes
• 1 cup water
• 1 (14 ounce) can kidney beans, drained (about 1 1/2 cups)
• 2 small seedless oranges, peeled and cubed

1. Place the oil in a Dutch oven or large pot over medium-high heat.
2. Add the ginger and garlic and cook for 2 minutes. Add the bay leaves, cumin seeds, garam masala, fenugreek seeds, oregano, rosemary, and turmeric, and cook, stirring for about 2 minutes. Add the tamarind pulp, tomatoes, sweet potatoes, and water and bring to a boil.
3. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
4. Add the kidney beans and oranges and cook for 2 minutes to heat through. Turn the heat off, cover with a lid and let sit for 10 minutes. Remove the bay leaves and serve.

grapeseed oil, bay leaves, fresh ginger, fresh garlic, cumin seeds, garam masala, fenugreek seeds, oregano, rosemary, turmeric, salt, tamarind pulp, tomatoes, sweet potatoes, water, kidney beans, oranges

Taken from www.food.com/recipe/kidney-bean-stew-with-sweet-potatoes-and-oranges-493539 (may not work)