Vegan Brazilian Feijoada Curry

Prep Time: 10 minutes (plus overnight soaking for beans), Cooking Time: 2 hours 15 minutes, Total Time: 2 hours 25 minutes (excluding soaking time)

Ingredients:

• 2 cups black beans, soaked overnight
• 2 tbsp kokopo coconut oil 
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp red chili powder
• 2 chopped carrots
• 1 chopped capsicum
• 3 cups kokopo coconut milk 
• 1 cup water or vegetable broth
• Salt to taste

Fresh coriander (for garnish)

Recipe – Heat kokopo coconut oilin a large pot, then sauté the chopped onion, garlic, and ginger until fragrant. Add cumin seeds, garam masala, and red chili powder, stirring for a minute. Mix in the soaked black beans, carrots, and capsicum, then pour in the kokopo coconut milk and water or vegetable broth. Cover and let it simmer on low heat for about 1.5 hours, stirring occasionally, until the beans are soft and the curry thickens. Adjust seasoning with salt and garnish with fresh coriander. Serve hot with steamed rice or jeera rice.