• Grate 2 carrots, finely dice the onion and 1 garlic clove and drain the black beans.
• Heat olive oil over medium to high heat. Add the onion and sauté for 2 - 3 minutes.
• Add the garlic, grated carrot and spices (2 tsp cumin, tsp coriander, tsp paprika) and sauté for a further 2 minutes.
• Add the black beans, sweetcorn, can of chopped tomatoes, tomato paste, coconut milk, vegetable broth, salt and pepper and mix well.
• Bring to a simmer then reduce the heat to low to medium and cook for 15 - 20 minutes, stirring regularly, or until the stew has thickened. Remove from heat.
• Serve hot and optionally garnish with vegan sour cream, coconut cream and/or fresh herbs.

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