Recipe by Elaine Baker
"Spicy and colorful dish with potatoes, kidney beans and vegetables."
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1 (15 ounce) can
kidney beans with liquid
broccoli, cut into florets
olive oil, divided
freshly ground cardamom
red onion, chopped
1 (5.5 ounce) can
baby corn, drained and chopped
soy sauce to taste
Great flavor, and what a combination of vegetables. Next time, I will add salt rather than soy sauce, so that the color stays bright.
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!
I thought this was bland, and the color all cooked out, so there wasn't much to recommend it. Probably won't make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Colour and Spice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 21
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