30-Minute Creamy Black Bean Curry - The Pesky Vegan

Ingredients

• 1 tablespoon coconut oil ((or other cooking oil))
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 inch piece of fresh ginger, peeled and finely chopped
• 1 red bell pepper, deseeded and finely sliced
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon fenugreek
• 2x 14 oz (400 g) tins tomatoes
• 2x 14 oz (400 g) tins black beans, drained and rinsed
• 1 cup (240 ml) vegan stock or water ((plus more if necessary))
• 3 oz (100 g) fresh spinach ((approx. 3 cups))
• 1 cup (240 ml) cashew cream ((or coconut milk – see notes))
• 1 teaspoon garam masala
• Zest and juice of 1 lime
• Small handful fresh coriander ((optional))
• Salt to taste