Step 1

Heat a large pan over medium heat and melt the coconut oil in it. Add the onion and red bell pepper and cook for 5-6 minutes until softened.

Step 2

Stir in the garlic and fresh ginger and cook for another minute. Next, add the tomato paste, ground cumin and chili powder and stir to combine.

Step 3

Add the cannellini beans, tomato sauce and water and stir to combine. Cover the pan with a lid and simmer on medium-low heat for 5 minutes.

Step 4

Stir in the coconut milk and simmer for another minute.

Step 5

Garnish with fresh cilantro, season to taste and serve over rice or with naan bread.