Colour and Spice

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

Directions

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.