Huge on flavour and quick to make, I’m absolutely in love with this recipe! It has the perfect amount of spice and incredible depth of flavour. Preserved lemon gives it a luscious fresh kick.
Serves: 4–6
INGREDIENTS
olive oil for sautéing
1 medium onion, diced
3 cloves garlic, diced
1 teaspoon ground turmeric
1 teaspoon good quality hot smoked paprika
½ teaspoon ground garam masala
½ teaspoon ground cinnamon
1 teaspoon ground cumin
3 x 400-gram tins beans, drained and rinsed (I used a combination of cannellini beans and kidney beans)
1 cup coconut cream
¼ preserved lemon, diced (could also use zest of one lemon)
2 x 400-gram tins of tomatoes (I used tinned cherry tomatoes)
METHOD
Place the onions and garlic in a saucepan with a generous glug of olive oil on a medium heat. Let the onions soften for 5 minutes without allowing them to brown. Add the spices, stir and let them cook in the oil for a minute.
Add the remaining ingredients and cook over a high heat for 5 minutes. Reduce to a medium-low heat and simmer for 30 minutes. Stir often. Taste and season with sea salt and cracked black pepper.
Serve with rice and a dollop of greek yogurt. Garnish with fresh thyme or flat leaf parsley.
Leftovers will last for four days in an airtight container in the fridge. It tastes even better the next day and leftovers are perfect for lunch. Can be frozen for up to 8 weeks.

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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.