Colour and Spice

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the cubed potatoes in a pan of boiling water and cook for about 10 minutes until nearly tender. Drain well.

2. Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Add the chopped red onion and cook for about 5 minutes until softened.

3. Add the chopped mushrooms and cook for about 4 minutes until they release their liquid and begin to brown.

4. Stir in the ground ginger, freshly ground cardamom and mixed spice and cook for 1 minute, stirring constantly.

5. Add the drained potatoes, the kidney beans with their liquid and the chopped baby corn. Simmer over medium-low heat for about 8 minutes, stirring occasionally.

6. While the mixture simmers, heat the remaining 1 teaspoon of olive oil in a second skillet over medium heat. Add the broccoli florets and a splash of water, cover and steam for about 4 minutes until bright green and tender-crisp.

7. Add the broccoli to the potato and bean mixture and stir gently to combine.

8. Season with soy sauce to taste, then serve hot.