Harmonious cannellini bean one-pot

Cannellini beans can support metabolic function, improve cardiovascular health, reduce fatigue, support muscle growth, strengthen bones and boost memory. A delicious, fragrant one-pot for all the family, inspired by the time Belles spent working in kitchens in India and Sri Lanka learning about spices and finding the perfect curry recipe. This is our delicious cannellini bean version. These beans are one of the highest protein legumes and are packed with fibre, too. This freezes well for up to eight weeks.

SERVES 4 AS A MAIN OR 6 AS A SIDE PREP 10 MINS | COOK 15 MINS | EASY |

20g coconut flakes

3 tbsp olive or coconut oil 1 tsp fennel seeds

1 tsp yellow mustard seeds

10 curry leaves (fresh if possible)

1 brown onion, chopped

15g ginger, peeled and thinly sliced

4 large garlic cloves, thinly sliced

1 red chilli, deseeded and thinly sliced

1 tsp ground turmeric

1 tsp ground coriander

200ml coconut milk

2 x 400g tins of cannellini beans, drained

and rinsed

12 cherry tomatoes, halved

1 tsp mango chutney handful of coriander, plus extra to garnish 1 lime, juiced greek or coconut yogurt, to serve (optional) brown and wild rice and/or flatbreads,

to serve

1 Heat a large lidded non-stick pan and toast the coconut flakes until golden.

2 Heat the oil in the same pan over a medium heat, then cook the fennel and mustard seeds for 30 seconds until they begin to crackle and pop. Add the curry leaves, onion, ginger, garlic, chilli, turmeric and ground coriander, and cook for 8-10 mins, stirring occasionally, until golden.

3 Reduce the heat, add the coconut milk, beans and tomatoes, and simmer gently with the lid on, stirring occasionally, for 5 mins.

4 Remove from the heat and stir in the chutney and coriander. Season with salt to taste, then squeeze in the lime juice. Serve with a dollop of yogurt (if you like), topped with the toasted coconut and a few coriander leaves, with brown and wild rice, and/ or flatbreads.