Indian Sweet Potato Kidney Bean Dry Curry
1 large sweet potato, peeled and thinly sliced
1 tbsp. olive oil
ground cumin, to taste
ground coriander, to taste
sea salt, to taste
1/2 red onion, sliced into thin rings
1/2 can kidney beans, drained
1/2 can diced drained tomatoes or 1 large fresh tomato, diced and drained
handful fresh arugula or spinach, chopped
garam masala, to taste (optional)
Microwave with a tablespoon of water or steam your slices of sweet potato until the potato loses its crunch and is slightly soft. Drain.
Heat your olive oil on medium high in your favorite skillet and add your sweet potato discs in a single layer. season with ground cumin and coriander to taste. If you want a strongly Indian dish, add more. Remember you can always add more spices but you cant take them away, so be careful! Season with salt and saute until browned on one side. Turn over. As the sweet potato shrinks you may have additional space in your pan. Move your sweet potato to one side (still in a single layer) and add your red onion slices to the empty spot in the pan. Saute. Once the sweet potato is browned on both sides, you can mix the onion and sweet potato together and continue until the onion has softened and starts to turn translucent. Add your kidney beans, saute for another minute or two, and add your tomato pieces, heat through and then toss in your arugula or spinach. I used fresh arugula from our garden (score!) but if you don’t like it spinach is fine. Combine and season with (optional) garam masala to serve. I buy mine from Penzey’s because I can’t be bothered to mix it, but there are tons of great recipes for garam masala online if you are so inclined.
A lovely vegan breakfast.