Cauliflower, bean & coconut casserole

In need of a little comfort to keep out the cold? Treat yourself to this wonderfully hearty and warming recipe.

Serves: 4


1 tbsp oil

200g pack Cooks’ Ingredients Diced Onion

2 carrots, sliced

1 red chilli, finely chopped

1 vegetable stock cube

400ml can essential Waitrose Coconut Milk

1 cauliflower, cut into florets (about 700g)

400g can black eyed beans, drained and rinsed

28g pack fresh coriander


1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a frying pan and fry the onion, carrots and chilli for 3-4 minutes.

2. Dissolve the stock cube in 150ml boiling water and add to the pan with the coconut milk. Bring to the boil.

3. Place the cauliflower florets and beans in a large casserole dish and pour over the coconut mixture. Cover and bake for 45 minutes until tender, stirring once halfway through cooking. Reserve a little coriander for garnish and chop the rest. When the casserole is ready, stir in the chopped coriander and serve garnished with the reserved leaves. Great with jasmine rice.