• 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
• Sunny White Beans
• 1 cup (200 ml) tomato sauce
• 1 cup (250 ml) water
• Creamy top of 1 can of full-fat coconut milk
• Corriander
• Salt and pepper to taste
• Oil

1. Heat a large pan over medium heat and pour some oil in it.

2. Stir in the garlic and fresh ginger and cook for another minute.

3. Add the onion and red bell pepper and cook for 5-9 minutes until softened.

4. Pour the white beans and tomato paste.

5. Next add the cumin, chilli powder, pepper and salt according to your taste.

6. Pour the water and cover the pan with a lid.

7. Let it simmer on medium-low heat for 5 minutes. Then add coconut milk and cook for an addditional minute.

8. Garnish with some chopped corriander. Et Voila, It’s ready to be served over Rice or with Naan bread.