Main course: serves 4. Total time: 1 hour

For the tomato sauce

40g butter
50g fresh ginger, peeled and coarsely chopped
2 cloves garlic, chopped
1 large hot green chilli, chopped (seeds removed if you wish)
1tsp ground cumin
1/4tsp ground cardamom
10 ripe, fresh tomatoes, cored, peeled and chopped
75g creamed coconut dissolved in 5-6tbsp boiling water
squeeze of lime juice, to taste
freshly ground black pepper

2 x 400g (approximately) cans of haricot beans

1 heaped tbsp sultanas (optional) or, as an alternative sweetener, possibly a couple of tablespoons of Green Label mango chutney, reduced to a paste

Melt the butter in a heavy-bottomed, shallow pot. Add the garlic, ginger, chilli, cumin and cardamom. Allow the spices to stew gently in the butter before adding the tomatoes. Lightly salt and spoon over the loosened coconut cream. Partially cover the pan and set upon an extremely low light (use one of those heat diffuser pads if you can). Much of the juice from the tomatoes will now flow out and form a sauce, helped along by the creamed coconut. When this has begun to come along nicely - after about 25-30 minutes - you will notice that the sauce becomes slightly separated, but remains creamy in parts. (If it seems too dry, simply add a little water.) Add the lime juice and the pepper and liquidise all until very smooth.

Pass this sauce through a fine sieve and into a clean pan, then tip in the beans (un-rinsed). Add either the sultanas or the mango chutney, stir in and heat through until it all simmers gently. Continue cooking for a further 15-20 minutes, and then serve with nostalgia.