Curry From Canned White Beans In Chilli Sauce - cooking recipe

Ingredients

1 can 400g white beans in chilli/spicey sauce.
1 can peeled but not chopped Italian plum tomatoes.
3 long/thin type chilli peppers (red or green/both) deseed and chopped 8mm pieces.
2 spring onions chopped 8mm pieces.
2 baby sweetcorns chopped 8mm pieces.
1 large/2 medium white onion chopped (NOT too fine).
1 medium carrot finely sliced.
18 approx yellow raisins.
3 garlic buds finely chopped.
5 green caradom pods.
1 level teaspoon of chilli, ginger, cumin and coriander powder.

Preparation

1 Using a small pan and 1/2 a mug of water, add carrots, bring to boil, lower heat to gently boil.
2 Using a large deep sided frying pan fill the bottom with enough sunflower oil to cover the bottom and then a little bit more. Heat on moderate/high heat and at the first signs of smoke lower heat to medium and add the onions and garlic. Stir occasionally with a large flat type wooden spoon and when they become light brown then move off the hob, add 1/4 mug of water, the pods, powders and seeds. Now add the chilli peppers, spring onion, baby sweetcorn and raisins. Put back on hob and stir frequently at a steady/gentle simmer for 10 mins.
3 If rice is req,d start now as we are 15 mins from serving. Remove the tomatoes from the tin (save juice) and cut them into 1/4,s, (I do this in the pan to save juice/mess). Now only add 1/4 of the juice, will be too tomatoey if all is used. Keep the rest and add later if desired.
4 Add the beans and all the juice, drain the carrots which should be soft now and add to pan. Stir frequently keeping a gentle simmer for 15 mins with the lid on/off depending upon consistency. Taste after 7 mins and add more tom juice/water as desired (I never used any salt but you may wish to). After the final 7 mins serve with rice and enjoy.