1 tablespoon coconut oil
1 large onion, chopped
1 clove garlic, crushed
1 stick celery, diced
2 large carrots, peeled and diced
2 x 400g tins cannellini beans, rinsed and drained
1½ tablespoons tomato puree
2 teaspoons curry powder
½ teaspoon chilli flakes
¾ -1 litre vegetable stock
Chopped coriander to garnish
- In a pan, gently sweat the chopped onion in oil until glassy or for about 4 minutes, being careful not to burn. Add the diced celery, carrot and garlic and sweat for a further 8 minutes.
- Add the curry powder, tomato puree and chilli flakes and cook a further minute.
- Add the Cannellini beans and the vegetable stock. Cover and simmer for 20 minutes.
- When cooked, puree with a hand blender and garnish with coriander.