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Colour and Spice

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

45 m servings 222 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  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.

Footnotes

  • Note
  • 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.

Nutrition Facts


Per Serving: 222 calories; 2.4 g fat; 43.3 g carbohydrates; 9.5 g protein; 0 mg cholesterol; 188 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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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 ...

This was ok but there is definitely room for improvement. It would be a lot more colorful if the color wasn't cooked out of the dish so much. Also, the liquid from the beans gave the overall dis...

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