Red kidney beans casserole with coconut and cashews

Another healthy and very yummy recipe. 
From 'CookSmart Vegetarian', a Octopus Publishing Group publication.

Serves: 4 persons.

Ingredients:

• 3 tbsp vegetable oil
• 1 large onion, chopped
• 2 small carrots, finely sliced
• 3 garlic cloves, crushed
• 1 red bell pepper, cubed
• 2 bay leaves
• 2 tbsp paprika
• 3 tbsp tomato paste
• 400ml coconut milk/cream (1 can)
• 400g chopped tomatoes (1 can)
• 400g red kidney beans, cooked
• 100g cashews, toasted
• bunch of coriander, chopped
• salt and pepper to taste

Method:

1. Fry the onion and carrots in the oil for 3 min. 
   
2. Add the garlic, pepper and bay leaves and fry for another 5 min, until the vegetables have browned.
   
3. Add the paprika, tomato paste, coconut milk/cream, chopped tomatoes and beans. Add a bit of water if necessary. Let it cook in low heat for 12 min until the vegetables are cooked through.
   
   
   
   
4. Add the cashews, coriander, salt and pepper to taste. Let the warm up in the low heat for 2 min.
   
   
   
   
   
   
   
   
   
   
5. Serve with white rice.