Place the oil in a Dutch oven or large pot over medium-high heat. Add the ginger and garlic and cook for 2 minutes. Add the bay leaves, cumin seeds, garam masala, fenugreek seeds, oregano, rosemary, and turmeric, and cook, stirring for about 2 minutes. Add the tamarind pulp, tomatoes, sweet potatoes, and water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Add the kidney beans and oranges and cook for 2 minutes to heat through. Turn the heat off, cover with a lid and let sit for 10 minutes. Remove the bay leaves and serve.
Per serving: Calories 325; Total Fat 8 grams; Saturated Fat 1 gram; Protein 12 grams; Total Carbohydrate 53 grams; Sugar: 15 grams; Fiber 15 grams; Cholesterol 0 milligrams; Sodium 772 milligrams;