White Bean Curry

INGREDIENTS

• 1 tablespoon coconut oil
• 1 large onion, diced
• 1 medium red bell pepper, sliced
• 2 large garlic cloves, chopped
• 1-inch piece fresh ginger, chopped
• 2 tablespoons tomato paste
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 2 cans (14 oz / 400 g) cannellini beans, drained and rinsed
• 1 cup (200 ml) tomato sauce (passata)
• 1 cup (250 ml) water
• Creamy top of 1 can of full-fat coconut milk (14 fl. oz / 400ml)
• A handful of fresh cilantro (coriander)
• Salt and pepper to taste

DIRECTIONS

1. Heat a large pan over medium heat and melt the coconut oil in it. Add the onion and red bell pepper and cook for 5-6 minutes until softened.
2. Stir in the garlic and fresh ginger and cook for another minute. Next, add the tomato paste, ground cumin and chili powder and stir to combine.
3. Add the cannellini beans, tomato sauce and water and stir to combine. Cover the pan with a lid and simmer on medium-low heat for 5 minutes.
4. Stir in the coconut milk and simmer for another minute.
5. Garnish with fresh cilantro, season to taste and serve over rice or with naan bread.