400g Brazilian black beans cooked or 1x400g can of black beans
2x400g can of coconut milk
2 tbsp olive oil
150g red onion diced
3 garlic cloves grated
1 tsp fresh ginger grated
1 tsp curry powder
1 tsp cumin
½ tsp turmeric
1 tsp garam masala
1 tsp coriander powder
1 tsp fresh thyme chopped
1 tsp smoked paprika
1 tbsp maple syrup
1 carrot diced
1 red pepper diced
Salt & pepper
Coriander chopped

If you are using dried beans soak it overnight. The next morning rinse it well, place in a large pan with double of water and cook for 1 hour with 1 tsp of cumin. Set aside.

Place the oil in a deep pan and when warm add in the onion and cook for 5 minutes, then add the garlic, ginger and cook for 1 minute followed by all the spices and sauté them on a medium heat for 2 minutes until the spices are completely coated in the oil and have released their flavours into the pot.

Add in the chopped pepper, carrots, cooked beans or the can of beans, coconut milk and combine. Bring to a boil then simmer for 15 minutes. Garnish with the coriander and serve with a squeeze of lemon.