1 cup cooked white beans;
1 large onion, chopped;
2 cloves of garlic, crushed;
thumb-sized piece of ginger, grated;
a little oil for frying;
400gm tin of chopped tomatoes;
3 cups coconut milk;
1 tbsp each curry powder and paprika;
1 tsp each cinnamon, dried basil, cumin; dash cayenne pepper;
freshly ground sea salt and pepper to taste.
Sauté onion, garlic and ginger in oil until soft.
Add spices and sauté a few more minutes.
Mix in tomatoes, coconut milk and beans, then add basil, salt and pepper, and simmer for 10 minutes.
Great swerved with rice, millet or quinoa or a root vegetable mash with garlic and olive oil. It’s vegan and gluten free and serves 4-6.