Carribean black bean curry

Okay, it might not be very Carribean - because when I was researching what vegetables should be in a Carribean inspired dish, we really don't get 'tannia', 'plaintain' or dasheen here....but the recipe has got a chilli in it! (Though I'd leave this out for most of my friends!)

Not to worry, as this is a unusual flavour that is rich and a tiny bit sweet and a lot savoury.

Note: I've used black beans but you can use cow peas or black eyed beans instead (or a mix of all)

2 tablespoons coconut oil (replace with grape oil or similar if have cholesterol issues)

2 onions, finely chopped

2 tablespoons grated ginger root

5 garlic cloves chopped

2 teaspoons dried thyme leaves

4 bay leaves

1 cinnamon stick

2 big teaspoons of coriander

1 teaspoon coriander seeds

½ teaspoon ground allspice, or 5 berries

Chilli (optional)

1 tablespoon soy sauce

1 tablespoon coconut aminos

1 tablespoon something sweet – date paste, maple syrup, brown sugar, palm sugar etc

400gm tin (or two cups) cook black beans

1 large tin tomatoes

1 sweet potato chopped into 2 cm cubes (1 – 2 cups)

1 cup chopped roast capsicum (I used a ‘store bought’ version)

Saute the onion, garlic and ginger in the heated oil for 3 – 5 minutes until soft

Add other spices and herbs

Add the sweet potato and cook for around five minutes, until a bit softened.

Add the beans, tomato, capsicum, soy and coconut aminos.