In need of a little comfort to keep out the cold? Treat yourself to this wonderfully hearty and warming recipe.
Cauliflower, bean & coconut casserole
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.