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Ingredients

• 1 tbsp sunflower oil
• ½ bunch spring onions, whites and greens separated and sliced
• 1 red pepper, diced
• 1 Scotch bonnet chilli, deseeded and pounded to a paste
• 1 garlic clove, chopped
• 1 tsp dried thyme
• 1 tsp medium curry powder
• 1 tsp allspice
• 3 plum tomatoes, chopped
• 1 vegetable stock cube
• 410g can kidney bean, rinsed and drained
• 410g can pinto bean, rinsed and drained
• 410g can black-eyed bean, rinsed and drained
• 2 x 400g cans coconut milk
• juice 2 limes