Step 1

Heat the coconut oil in a pan on medium-high temperature.

Step 2

Next add the minced ginger. If you are using onions and garlic, add them at this stage. Cook for about 30 seconds then quickly add in the curry powder, garam masala, turmeric, coriander powder, fenugreek seeds and curry leaves.

Step 3

Let the spices roast in the oil for about 5 seconds. Then add a little water to form a paste.

Step 4

Allow the paste to roast for a couple of minutes.Then add a little more water when it starts to dry out. Let the spice mixture roast for another couple of minutes.

Step 5

Next add in the tomatoes and continue to cook until they start to break down.

Step 6

When tomatoes have softened, mash them with your cooking spoon to help them disintegrate further into a smoother sauce.

Step 7

Add the chillies. Stir and leave this to cook for another 3 minutes.

Step 8

Add the pre-cooked white beans beans. Add a little water and stir

Step 9

Cover the pan and lower the heat to medium-low and allow to simmer for another 10 - 15 minutes (depending on how soft the beans are).

Step 10

Add salt to taste.

Step 11

You may adjust the sauce consistency with some more water at this stage but we want to keep the sauce fairly thick though otherwise it will be too runny to be used as a roti filler.

Step 12

Garnish with coriander (cilantro).

Step 13

Give everything a stir and turn off the heat.