The Extra Virgin Kitchen by Susan Jane White (£21; Gill & Macmillan)
Method
Add olive oil to a saucepan on low heat until translucent. Add the tomatoes to the onion and bring to a low simmer. Add the beans, apricots, bananas, raisins, curry powder and lemon juice and cook for 15 minutes.
Divide between 5 plates and drizzle reverently with extra virgin olive oil and torn parsley. Crown with a dollop of live coconut yoghurt and a pinch of freshly ground black pepper. Serve with short grain or sweet brown rice.
Ingredients
- 1 large onio, diced
- 2-3 tbsp extra virgin olive oil
- 800g tinned tomatoes
- 400g tinned mixed beans
- 175g sweet brown rice, to serve
- 5 dried apricots, chopped
- 2 bananas, sliced into rounds
- 2 tbsp raisins
- 2 tbsp curry powder
- squeeze of lemon juice
- 2-3 garlic cloves, crushed
- handful of fresh parsley, to garnish
- dollop of natural coconut yoghurt, to serve
- pinch of freshly ground black pepper
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