olive oil for sautéing
1 medium onion, diced
3 cloves garlic, diced
1 teaspoon ground turmeric
1 teaspoon good quality hot smoked paprika
½ teaspoon ground garam masala
½ teaspoon ground cinnamon
1 teaspoon ground cumin
3 x 400-gram tins beans, drained and rinsed (I used a combination of cannellini beans and kidney beans)
1 cup coconut cream
¼ preserved lemon, diced (could also use zest of one lemon)
2 x 400-gram tins of tomatoes (I used tinned cherry tomatoes)
Place the onions and garlic in a saucepan with a generous glug of olive oil on a medium heat. Let the onions soften for 5 minutes without allowing them to brown. Add the spices, stir and let them cook in the oil for a minute.
Add the remaining ingredients and cook over a high heat for 5 minutes. Reduce to a medium-low heat and simmer for 30 minutes. Stir often. Taste and season with sea salt and cracked black pepper.
Serve with rice and a dollop of greek yogurt. Garnish with fresh thyme or flat leaf parsley.
Leftovers will last for four days in an airtight container in the fridge. It tastes even better the next day and leftovers are perfect for lunch. Can be frozen for up to 8 weeks.