Heat 2 tbsp olive oil in a sauce pan over a medium warmth. Add the sliced garlic and toast till nicely golden brown and aromatic, then add the onions and chilli. Once the onion has softened, add the borlotti beans, peppers and cavolo nero. Lower the warmth and simmer for 5-6 minutes, stirring occasionally. Add the creamed coconut, coconut milk and water to the pan with the meatball sauce and stir. While the onions are cooking, in a non-stick pan, dry roast the ingredients for the spice powder over medium heat and switch to a plate to cool.
Purple Carrot …
