IN PROGRESS
200 g dry adzuki beans soaked overnight or at least four hours
2 tbsp avocado or olive oil, or ghee if not vegan
2 red onions, finely chopped
6 garlic cloves finely chopped
1 tbsp ginger root grated or finely chopped
1 tin diced tomatoes
1 tin full-fat coconut milk
1 tblsp cumin seeds
1 tblsp ground coriander
1 tsp ground turmeric
½ tsp red chili flakes, or to taste
Fresh cilantro
Juice of one lime
Salt and freshly ground black pepper
Soak adzuki beans in water overnight or for at least 4 hours. Drain and rinse. Boil until tender (keep an eye on them – they are easy to overcook, in which case you might want to make humus of them instead :-)).
Saute onion, ginger and garlic in the oil over medium heat for about five minutes.
Add all the rest of the ingredients, including the beans, and simmer for about ten minutes.
Season with salt and black pepper. To serve, stir in cilantro and lime juice.