Step 1

Add olive oil to the pot with chopped onions and sauté on medium heat until the onions are softened.

Step 2

Add crushed garlic and minced ginger and sauté for a minute.

Step 3

Add black beans, garam masala, cumin, ground coriander, turmeric and cayenne pepper and gently toss the beans and spices with the onions. Let it cook for a minute to lightly toast the spices.

Step 4

Add crushed tomatoes and vegetable stock and bring to a simmer. Then reduce the heat and let it simmer for 10 minutes.

Step 5

Add salt, pepper, heavy cream, coconut sugar and chopped cilantro and stir in.

Step 6

Serve over basmati rice, topped with ground black pepper, fresh cilantro and lime wedges.