Colour and Spice Recipe - Allrecipes.com
  • READY IN 45 mins

Colour and Spice

Recipe by  

"Spicy and colorful dish with potatoes, kidney beans and vegetables."

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Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Place potatoes in a medium saucepan with enough water to cover. Boil 15 minutes, or until tender; drain.
  2. 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.
  3. Heat oil, ginger, cardamom, and mixed spice in a medium skillet over medium heat. Stir in onion, mushrooms, and baby corn. Cook until tender.
  4. Mix kidney beans and broccoli into the skillet. Stir in potatoes. Season with soy sauce.
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Footnotes

  • Mixed spice is a blend of ground cinnamon, cloves, nutmeg, mace, coriander seed and allspice. You may substitute allspice or pumpkin pie spice for mixed spice if it is not available.
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Reviews More Reviews

Dec 17, 2003

Great flavor, and what a combination of vegetables. Next time, I will add salt rather than soy sauce, so that the color stays bright.

 
Feb 04, 2012

I was making Tandoori Chicken and was looking for an accompaniment. This mix of vegetables looked really interesting, and the spices are close to a tandoori mix. I dislike the gooey liquid in canned beans, so I drained and rinsed the beans as I always. To replace that I dissolved some flour in chicken stock and added that. I used the Tandoori spices instead of these, didn't use soy, mixed in the chicken, and served on fresh baby spinach. Very nice!

 

4 Ratings

Dec 12, 2004

I thought this was bland, and the color all cooked out, so there wasn't much to recommend it. Probably won't make again.

 

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Nutrition

  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 11.4 g
  • 46%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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