Lucy Bee Mexican Black Bean Dip

Ingredients

• 1 large carrot, chopped
• 2 sticks of celery, chopped finely
• 2 small onions, chopped
• 3 garlic cloves, chopped
• 4 tsp. curry powder (see our recipe to make your own)
• 2 tsp. cumin
• 2 x 400g tins black beans, drained and rinsed
• 1 x 400g tin of tomatoes
• 1/2 cup of water
• Handful of coriander, chopped
• Optional - a few jalapenos, chopped
• Optional - grated (vegan) cheese
• 2 tbsp. Lucy Bee Coconut Oil
• Himalayan Salt and Whole Black Peppercorns, ground, to season