Plant-based Kidney Bean Coconut Curry

• Heat a drizzle of sunflower oil in a lidded deep frying pan over medium-high heat and fry the vegetable mix, covered, for 3 minutes. 
• Meanwhile, dice the bell pepper and tomato.
• Add the bell pepper to the vegetables and fry for another 5 minutes.
• Add the tomato, tomato paste and African-style spices to the vegetables and fry for 1 minute.

• Drain the kidney beans.
• Add the coconut milk and kidney beans to the vegetables, bring to a boil and let simmer until serving (see Tip). Season with salt and pepper.
• In the meantime, zest the lime and cut it into quarters.
• Finely chop the fresh herbs.

Tip: If you'd like the curry to be spicier, add sambal as preferred (if you have it).