Peel and chop the onion, ginger, and garlic.

Rinse the baby bok choy. I usually soak them in a solution of water and vinegar, then rinse them under tap water and dry them. Then, chop the bok choy so it cooks quickly. I chop off the ends/base, then chop the baby bok choy in finger-sized shreds.

Drain and rinse the canned black beans.

Heat the oil in a large skillet or wok over medium-high heat.

Add the diced onion, garlic, and grated ginger. Cook for about 8 minutes, stirring frequently until the onions become soft and lightly caramelized.

Stir in the bok choy and coriander, harissa, turmeric, tomato paste, and drained black beans and stir well. Pour in the coconut milk and water, and stir well until smooth. Let simmer about 3-5 minutes.

Stir in the garam masala. Cook for one final minute.

Season with salt and pepper. Make sure to taste it to see if the salt and pepper are to your preference.

Garnish with chopped parsley and a squeeze of fresh lime juice. Serve warm with rice, naan, roti, or your favorite store-bought flatbread or pita for a quick and filling dinner.