Coconut Parsnip with Red Beans, Lime & Ginger - Veganuary ZA

Ingredients

• 1 tbsp plain oil (not olive)
• Parsnips, 700-800g/1lb 8oz-1lb-12oz, peeled and chopped into medium chunks
• 2 cloves garlic, crushed
• 5cm/2 inch piece of ginger, grated – about 1 tbsp grated
• Half a large red chilli, de-seeded and chopped fine
• 1 tsp cumin powder
• 100ml/3 generous fl oz coconut milk
• 1 lime, zested and squeezed – at least 1 tbsp juice
• Half a tin of red or pink beans: aduki, kidney or pinto – about 120g/4oz home-cooked
• Salt and pepper to taste
• 2 tbsp finely chopped fresh coriander