Colour and Spice recipe

6 servings

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

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.