Red Bean Casserole w/Coconut & Cashews

I made a triple batch of this meat free recipe for dinner this week, and it was absolutely amazing! Good as leftovers too.

For 4 servings:

3T peanut oil

2 onions, chopped

2 carrots, thinly sliced

3 garlic cloves, crushed

1 red pepper, chopped

2 bay leaves

1T paprika

3T tomato paste

14 oz canned coconut milk

7 oz canned chopped tomatoes

1/2C vegetable stock

13 oz canned red kidney beans, rinsed & drained

1/2C unsalted cashews (optional)

Small handful of cilantro, roughly chopped

Salt & pepper

Heat the oil in a large saucepan and fry the onions and carrots for 3 minutes. Add garlic, red pepper, and bay leaves and fry until vegetables are soft and brown.

Stir in paprika, tomato paste, coconut milk, tomatoes, stock, and beans and bring to a boil. Reduce heat and simmer uncovered for 12 minutes, or until everything is tender.

Stir in cashews, cilantro, and salt & pepper and heat through for 2 minutes.

Serve with rice.