• 1 tablespoon vegetable oil,
  • 2 cloves crushed garlic
  • 1 tablespoon crushed ginger
  • 1 large can of kidney beans
  • 1 large can of garbanzo beans
  • 2 medium sized potatoes
  • 1 medium can tomato paste
  • 1 large onion
  • 1 teaspoon chili powder
  • 1 teaspoon curry powder
  • 1 tablespoon turmeric
  • 1 teaspoon salt
  • 2 teaspoons whole cumin seeds
  • corriander for garnish


– warm oil in sauce pan
– soften onions in oil
– add cumin seeds and stir until fragrant(barely a few minutes)
-add garlic, ginger stir until mixed well into mixture and fragrant
-add tomato paste and enough water to make a paste that is easier to stir but still has a thick consistency
-stir in chili powder, curry powder, salt, turmeric
-add enough water to cook the potatoes
-add the potatoes, stir occasionaly (and add more water if needed to prevent potatoes from sticking) until potatoes are cooked
– drain kidney beans and garbanzo beans cook just long enough for these beans to absorb spices-maximum 10 minutes

This is a low fat recipe…the only fat comes from the oil

Serves: 4

Preparation time: app