Three Bean Curry

Ingredients
1 can of garbanzo beans, drained and rinsed
1 can of black beans, drained and rinsed
1 can of black-eye peas, drained and rinsed
1/2 can of diced tomatoes
1/2 can coconut milk
1 sweet onion, chopped
2 bell peppers
2 tablespoons tomato paste
1 teaspoon crushed garlic
1 teaspoon ginger powder
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons curry paste (red or green works well)
2 tablespoons chopped fresh cilantro plus extra for garnish
Coconut oil
Salt to taste

Method
Heat coconut oil in pot. Add cumin seeds and cook on low until you can smell them...only a couple minutes. Add onion and cook until softened. Add garlic, ginger, curry, cumin powder, coconut milk and bell peppers. Cook for a couple minutes. Add canned tomatoes and their juices and the tomato paste.
If the sauce seems really thick, add a little more coconut milk.
Let simmer for about 5 minutes.
Add all the beans and stir in the chopped cilantro.
Cover and simmer for about 10 minutes.

Garnish with extra chopped cilantro.
Serve with naan bread and basmati rice.