Start by melting the coconut oil in a pan on medium heat, add the chopped onions and a little salt and stir. Once the onions are lightly brown (a couple of minutes), add the ginger, garlic and chilli, stir for another half a minute and then add the turmeric, cumin and coriander powder, chopped tomato and salt. Now add the kidney beans and passata and mix everything together. Coriander is, of course, of utmost importance, so a healthy hand mixed into the curry and a sprinkle on top! Serve with quinoa or brown rice and some avocado.