Kidney beans with coconut and cashews

Ingredients for 4 servings:

• 3 tbsp oil
• 2 onions, chopped
• 2 carrots cut into thin slices
• 3 cloves garlic, crushed
• 1 red pepper, pitted and cut into rings
• 2 bay leaves
• 1 tbsp paprika powder
• 3 tbsp tomato paste
• 400 ml coconut milk
• 200 g tomato(s) from the can, chopped
• 150 ml vegetable stock
• 425 g kidney beans from the can, rinsed and drained
• 100 g cashew nuts, unsalted, peeled and roasted
• 1 handful of coriander, roughly chopped
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Heat the oil in a large pot. Add the onion and carrots and sauté for 3 minutes. Add the garlic, chili pepper, and bay leaves and fry for 5 minutes until softened. Stir in the bell pepper, tomato paste, chopped tomatoes, coconut milk, vegetable stock, and beans and bring to a boil. Then, uncovered, simmer the vegetables over low heat for 12 minutes. Add the cashews and coriander, season with salt and pepper, and let stand for another 2 minutes. Serve with rice.