How to make a cauliflower, bean and coconut casserole

The cute trick with this black-eyed bean and coconut dish is that it can be prepped in minutes then just popped in the oven when needed; the magic happens in the pot without any more effort required. Perfect after a busy day on a chilly autumn evening

Cauliflower, bean and coconut casserole

Serves 4

1 tbsp oil
200g diced onion
2 carrots, sliced
1 red chilli, finely chopped
1 vegetable stock cube
400ml can coconut milk
1 cauliflower, cut into florets (about 700g)
400g can black eyed beans, drained and rinsed
28g 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.

For more recipes, visit Waitrose.com