For the bean curry, peel and finely chop the onion and garlic.
Heat the oil in a pan and fry the onion and garlic cubes well. Add the tomatoes and simmer until most of the liquid has evaporated.
Pour in the coconut milk and season with garam masala, salt and pepper.
Rinse the canned beans in a colander, drain well and add to the sauce.
Serve the bean curry sprinkled with coconut flakes.