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To make the roast veg, add the peppers & cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little.
To make the stew, add the olive oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning–approx 10 minutes. Add in the garlic and cook for a further few minutes.
Next, add the fresh tomatoes, stir, turn to low, cover and cook for approx 5 minutes.
Add in the roast peppers, water, beans and a little fresh thyme. Cover and simmer for 20 minutes.
Finally season with salt, pepper, more fresh thyme. Stir in the coconut yogurt and sprinkle with chilli flakes. Top with the roast tomatoes.