Peanut Butter Bean Curry - Serves 4 at least

1 shallot finely chopped

1 carrot finely chopped

1 tsp each of cumin,coriander, nigella seeds and mild curry powder

50ml tomato passata

1 tsp garlic puree or 1 garlic clove peeled mashed and chopped

50gr peanut butter

1 by 400ml tin coconut milk

2 tins beans of choice (butter beans / chickpeas kidney beans etc)

To serve 1 tbsp Lime juice, 2 tbsp chopped fresh coriander, 2 tbsp chopped roasted peanuts

To Prepare

 Sweat shallot, carrot and garlic in 1 tbsp oil until soft not coloured

Add spices, tomato passata, 1tsp salt and cook out for 2 mins

Add peanut butter and a splash of water and cook until it is a thick paste

Add the coconut milk and gently simmer until really fragrant and there is a little oil forming on the top of the sauce

Tip in beans and thoroughly heat

Just before serving add splash of lime juice, 2 tbsp chopped fresh coriander and some chopped roasted peanuts

Serve with rice