Red Beans with Coconut and Cashews

INGREDIENTS

3 tbsp. veg. or peanut oil
2 cups of chopped cabbage
2 small carrots  Couple pinches of hing
1 chopped red bell pepper
2 bay leaves
1 tbsp. paprika  3 tbsp. tomato puree
1- 14 ounce can coconut milk
1/2 cup water or veg. stock
1-14 ounce can kidney beans
1/2 cup unsalted toasted cashew nuts
Handful coarsely chopped cilantro
1 1/2 cup cooked rice  Salt and pepper to taste

DIRECTIONS

• Heat 3 tbsp. peanut or veg. oil in a large saucepan.
• Add two cups of chopped cabbage and two small carrots thinly sliced.
• Saute for three minutes.
• Add a couple pinches of hing, 1 chopped red bell pepper, and 2 bay leaves and
  saute for another five minutes until veg. are soft.
• Stir in paprika, tomato puree, coconut milk, vegetable stock (or water) and kidney beans and bring to a
  boil.
• Reduce heat and simmer uncovered for 12 minutes or until veg. are tender.
• Stir in unsalted toasted cashew nuts and chopped cilantro.
• Add salt and pepper to taste.
• Mix with cooked rice.

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