Colour And Spice - cooking recipe

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

Preparation

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.