Once the pan is hot add 1 tbsp of oil along with the spices, the ground coriander, cumin seeds, garam masala, black pepper, turmeric and mix well and allow to cook off for 30 seconds, add half the tin of coconut milk, the tamari and mix through to stop the spices over cooking. Add the black beans and the rest of the coconut milk, the tomato puree and mix well. Chop the sugar snaps in half and finely slice the pak choi, as well as the coriander leaves, and add to the pan as well as 150ml of water. Stir through and bring to a boil. Taste and adjust the seasoning to your liking by adding more salt, tamari, lemon juice or chilli.