Caribbean black bean curry

Bring together the right combination of spices, condiments and herbs to transform humble black beans into a punchy Caribbean-style curry, ready in under half an hour

Ingreadient:

• 2 tbsp coconut oil
• 1 small onion, finely chopped
• 20g ginger, grated
• 2 cloves garlic, grated
• 1 tsp dried or fresh thyme leaves
• 1 bay leaf
• 1 small cinnamon stick
• 1 tsp coriander seeds
• ¼ tsp ground allspice, or 3 allspice berries
• 1 (optional) scotch bonnet chilli
• 1 tbsp soy sauce
• 1 tbsp maple syrup, honey or brown sugar
• 400g tin black beans, drained and rinsed
• 400g tin chopped tomatoes
• 160g roasted red peppers from a jar, roughly chopped
• 1 lime, juiced
• 15g coriander leaves, chopped

Directions :

1. Melt the coconut oil in a frying pan over a low-medium heat, and gently fry the onion, ginger and garlic for 2-3 minutes or until softened. Add the thyme, bay leaf, spices (including the chilli, if using), soy sauce and maple syrup, honey or sugar, and cook for a further minute.
2. Add the beans, tomatoes and peppers, and simmer for 10 minutes until slightly reduced and sticky. Season to taste and serve with a good squeeze of lime juice and the coriander leaves.