1 tbsp oil
200 g diced onion
2 carrots, sliced
1 red chilli, finely chopped
1 vegetable stock cube
400 ml can coconut milk
1 cauliflower, cut into florets (about 700g)
400 g can black eyed beans, drained and rinsed
28 g fresh coriander
Heat the oil in a frying pan and fry the onion, carrots and chilli for 3-4 minutes.
Dissolve the stock cube in 150ml boiling water and add to the pan with the coconut milk. Bring to the boil.
Place the cauliflower florets and beans in a large casserole dish and pour over the coconut mixture. Cover.
When ready to cook, place, still covered, in an oven heated to 200C/gas mark 6 and bake for 45 minutes until tender, stirring once halfway through.
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.
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