Lunch: Kidney Bean Stew with Sweet Potatoes and Oranges

Ingredients

2 tablespoons grapeseed oil
2 bay leaves
2 tablespoons finely chopped fresh ginger
2 tablespoons finely chopped fresh garlic
2 tablespoons cumin seeds
1 tablespoon garam masala
1 teaspoon fenugreek seeds
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons tamarind pulp*
1 (14-ounce) can crushed tomatoes (about 1 1/2 cups)
2 cups diced sweet potato
1 cup water
1 (14-ounce) can kidney beans, drained (about 1 1/2 cups)
2 small seedless oranges, peeled and cubed
*Can be found at specialty Asian and Indian markets.

Instructions

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