1 cup chopped carrots
2 cans of tinned tomatoes
1 cup sweetcorn
3 cans of beans (we used 400g cannelloni beans, 400g black beans, 400g kidney beans)
1 tbsp coconut sugar
1 garlic clove
1 tbsp tomato paste
Spices - 3 tbsp cumin, 3 tsp pimiento dulce, 1 tsp chilli powder, 2 tbsp oregano, salt & pepper.
To Serve: coriander, coconut yoghurt, brown rice.
1. Gently saute the finely sliced garlic and onion in coconut oil for around five minutes.
2. Add the spices, and then let simmer for a couple of minutes before adding the tomato paste and chopped carrots. Stir once more and let simmer for a further ten minutes.
3. Finally add the remaining ingredients, giving it a good stir ensuring everything is well combined. Gently cook for a further 15 minutes. Season to taste with salt and pepper.
4. To serve simply ladle into individual bowls with brown rice, coconut yoghurt and coriander leaves to garnish.