• 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: approx.45 min