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Cauliflower, bean & coconut casserole
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In need of a little comfort to keep out the cold? Treat yourself to this wonderfully hearty and warming recipe.
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.
Typical values per serving:
More info: 13.7g protein, 10.1g fibre