Spicy Bean Curry

Quick easy and vegan too if that is your thing. Combined with rice make a complete protein, this is delicious and perfect for these winters evenings on the way.

Serves 4 - Doubles easily

For the chili paste

2 large dried chilies of choice reconstituted in 100ml of hot chicken or vegetable stock

1 small white onion

2tbsp tomato passata

2tbsp paprika and 1 tsp each of ground cumin and coriander

1tbsp sambal oelek or chopped chilies in oil

1tbsp coconut palm or dark brown sugar

1tbsp grated ginger

1 tin coconutmilk

2-3 tins of beans of choice drained and rinsed.

Blend everything except the beans to a smooth paste

Tip the paste into a big pot, add 100ml of water and over a gentle heat bring to a simmer. Tip in the tins of beans and stir well to combine.  Simmer over the heat for about 10 minutes until the beans are nice and hot and the flavours are developed.  You could also add in some blanched veg such as green beans or broccoli if you wanted to. Sprinkle over some chopped coriander, season with a squeeze of lime juice and serve over some rice.