Tomato and Coconut Cassoulet (4-6)

Today I am going to share a few recipes from Anna Jones’s ” A modern way to eat” published in 2014. My husband is a vegetarian and these are the sort of inspired meals we now enjoy day to day. More recipes from Anna can be found on The Guardian website.

Tomato and Coconut Cassoulet (4-6)
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Tomato and Coconut Cassoulet (4-6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 200 C, Fan 189 Gas 6.
  2. Heat an ovenproof pan on a medium heat and add a slosh of olive oil. Throw in the leeks, garlic, chilli, ginger , a pinch of salt and some pepper. Reduce the heat and cook for 10 minutes until the leeks are soft and sweet.
  3. Add the tinned tomatoes, coconut milk and beans and simmer for a couple of minutes, then take off the heat. Check the seasoning adding more salt and pepper if needed.
  4. Scatter over the fresh tomatoes followed by the basil, then tear the slices of bread into chunks and push them into the gaps between the tomatoes.
  5. Drizzle with more olive oil and bake in the oven for 30 minutes , until the tomatoes have shrunk and sweetened and the bread is crisp and golden.
  6. Allow to sit for a few minutes before serving with a green salad.
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