Instructions

1. Thinly slice the onion and the garlic. Cut the bell pepper into chunks, and chop the carrot.
2. Heat the oil in a heavy-based saucepan and fry the onion and garlic for 5 minutes over low heat. Add the carrot and pepper pieces, cover the pan and cook for another 5 minutes.
3. Add the spices, stir for 30 seconds, then add tomato purée. Stir through, then add the tomatoes and a glass of water. Season with salt and pepper, then bring to the boil. Gently simmer for 15 minutes, until the carrot is tender.
4. Drain the beans and add to the stew. Cook for another 10 minutes.
5. When you get a thick sauce add the rinsed spinach - put the lid on and cook for another 5 minutes until spinach has wilted. Stir through most of the chopped coriander.
6. Serve with the remaining coriander scattered on top and a dollop of soured cream if you like.