Kidney Bean Stew With Sweet Potatoes And Oranges - cooking recipe

Ingredients

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

Preparation

Place the oil in a Dutch oven or large pot over medium-high heat.
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.
Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
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.