pic supplied

Ingredients

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

Method

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.

For more recipes, visit Waitrose.com