| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 1 medium sweet potato cubed
- 1 medium carrot cubed
- 2 stalks celery chopped
- 1 whole jalapeño chopped (de seed to reduce spiciness)
- 1/2 onion (yellow or white) diced
- 2 tbsp garlic minced
- 1 tbsp ginger minced
- 1/4 cup oil
- 1 can kidney beans
- 1 can diced tomatoes
- 2 packets Guddi's Tandoori blend
- 1 tbsp kasoori methi optional
- 1 tsp salt
- 2 tbsp cilantro for garnish
- 1 whole avocado for garnish
Ingredients
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Instructions
- Step 1: add 1/4 cup of oil to a heavy bottom pan
- Step 2: over medium heat add onions and cook until translucent
- Step 3: add jalapeño and cook for 3 - 5 minutes
- Step 4: add ginger
- Step 4 (contd): add garlic
- GUDDI'S COOKING TIP stir occasionally to prevent it from sticking to the bottom and burning
- Step 5: add celery
- Step 6: add carrots
- Step 7: mix spice blend with water and mix into a paste
- Step 7 (contd): add paste to mixture and cook until fragrant, approximately 3-5 minutes
- GUDDI'S COOKING TIP stir the mixture occasionally to prevent it from sticking to the bottom and burning
- Step 8: add sweet potatoes and cook for 5 minutes
- Step 9: add kidney beans and mix
- Step 10: add tomatoes
- Step 11: Mix, cover and cook for 40 minutes
- GUDDI'S COOKING TIP stir occasionally to prevent it from sticking to the bottom and burning
- Step 12: add 1 tsp of salt
- Step 13 (optional): add kasoori methi
- Step 13 (contd): turn off heat and let rest for a few minutes
