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Below are the ingridients that are required to produce a delicious Coconut bean casserole:
- Get of Vegetables (about 400g – 500g total) – all diced / chopped.
- Take 4 of small leeks (or use onions).
- Use 2 of small carrots (or use courgette, beetroot).
- Provide 1 of medium potato (or use sweet potato).
- Use of Other ingredients.
- Provide 1 tbsp of oil (for frying).
- Get 2 tsp of minced garlic.
- Take 1 tsp of mild chilli powder (or spice of your choice!).
- Prepare 2 tsp of dried herbs (e.g. oregano or coriander leaf).
- Prepare 1 can of coconut milk.
- Prepare 1 can of beans, drained and rinsed (any kind – the meal pictured includes rosecoco beans, but kidney beans or butter beans etc all work fine).
- Take of Salt and pepper to taste.
- Prepare of Water or veg stock, if extra liquid is needed (up to 200ml).
- Use of OPTIONAL – fresh herbs or chopped spring onion to garnish.
Done with the ingridients? Below are the instructions on producing Coconut bean casserole:
Sprinkle the crispy organic onions over the top of the beans, and place in the oven. If using Imagine dairy-free creamy portobello soup, add ½ tsp dried thyme and ¼ tsp freshly cracked black pepper for a more authentic flavor. Combine the green beans and mushroom soup. Once the casserole is fully cooked, top with the fried onions and serve. For the fried onions Pour the creamy Mediterranean sauce into the casserole dish and stir well until the beans are well-coated in sauce.
Recipe : Coconut bean casserole
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