Heat the coconut oil in a pan and saute the onions and garlic for approx 3 minutes. Add the chilli and curry powder and cook for a further minute. Add the apple, stock and tomatoes and stir.
Add the cauliflower, zucchini and black beans and bring to the boil before reducing the heat to simmer and cooking for around 30 -35 minutes until much of the liquid has absorbed into the vegetables and the sauce has thickened slightly.
Stir through the almonds and serve with brown rice or unleavened pitta bread, steamed spinach and yoghurt and mint with grated cucumber.
Note: Never mix different batches of dried black beans in the one jar as the age of the bean and how long they've been stored each have a bearing on the beans cooking time. If you cook them altogether some beans may be cooked through while others remain as hard as little pebbles.