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Add the chopped shallots to a pan with the olive oil over a low to medium heat and cook stirring regularly for 20 mins until sticky and caramelized. Once cooked transfer to a paper towel.
Add the garlic, ginger, turmeric and some more shallots to another pan and cook for a few minutes.
Go in with the jar of beans along with the liquid in the jar and the coconut milk and veg stock and bring to a simmer. Cook for 20 mins until thickened.
Turn off the heat and stir through the lemon juice, season to taste, spoon into bowls and then top with your fav toppings and enjoy!