Finely grate ginger and garlic, or pulse into a paste in a mortar and pestle. Drain black beans. Heat coconut oil in a pot over medium heat. Add ginger and garlic and fry, until soft and very fragrant, approx. 3 min. Add garam masala, chilli flakes, and smoked paprika powder. Fry for 1 minute to bloom the spices.
Add tomato paste and continue to fry until slightly caramelised, approx. 3 min. Add black beans, bay leaf and 400 ml water. Season with salt.Bring to a boil and let simmer on medium low heat for approx 15 min., or until beans are soft.
Remove approx. 1 cup of the mixture and add to a measuring cup. Pulse with an immersion blender until smooth and stir back into the pot. Alternatively, mash approx 1/4 of the mixture with a fork to thicken the sauce. Add coconut milk, stir thought and cook for approx. 2 min. more. Serve with rice and garnish with cilantro and toasted coconut flakes. Enjoy!