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Tomato & Coconut Cassoulet

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Cuisine: Vegetarian


This easy vegetarian version of an easy cassoulet is perfect to make at the beginning of autumn and re-heats beautifully.


  • 1 Leek, sliced into 1 cm disks
  • 1/2 Red Chilli, finely chopped
  • 1 Large Garlic Clove, finely chopped
  • Thumb Sized Piece Fresh Ginger, peeled and finely chopped
  • Rapeseed Oil
  • Sea Salt & Freshly Ground Black Pepper
  • 1 x 400g (14 oz) Tin Cannellini Beans
  • 1 x 400g (14 oz) Tin Chopped Tomatoes
  • 4 tbsp Coconut Milk or 8 tbsp Coconut Milk Powder in 4 tbsp Boiling Water
  • 2 Large Handfuls Cherry Tomatoes, halved
  • 12 Slices Bread (by all means use up any leftovers here)
  • Large Handful Fresh Basil


  1. Pre-heat the oven to 200 degrees (390 fahrenheit).
  2. Add the leek, chilli, garlic and ginger to a large frying pan with a good glug of rapeseed oil and a generous amount of salt and pepper. Set the pan over a medium heat, and fry for about 10 minutes until the mixture is aromatic and the leeks have softened.
  3. Stir in the cannellini beans (drained and rinsed), the chopped tomatoes and the coconut milk. Stir until everything has combined, and leave to simmer for 5 minutes.
  4. Check the seasoning, and transfer to a baking dish. Scatter over the cherry tomatoes, and tuck torn pieces of bread and half the basil leaves into the gaps.
  5. Drizzle with more rapeseed oil, and bake for 30 minutes until the cassoulet is bubbling the the bread has turned crisp and golden. Scatter over the remaining basil and serve.