Tomato and coconut cassoulet from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 194) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cherry tomatoes for vine tomatoes.

  • mademoisielle on January 21, 2021

    One of my favourites for a weekday dinner! I use a whole tin of coconut milk and 2-3 leeks instead of one. Delicious and easy!

  • MelMM on January 31, 2019

    4-12-2018 (leftovers 4-16-2018) This improbable version of a cassoulet is much better than one would imagine. And as leftovers, even better. Some alchemy happens to that sourdough bread as it sits in the tomatoes. For leftovers, I put the dish into individual-sized casseroles to reheat. It was so savory, you'd think there was bacon in there.

  • sosayi on April 14, 2018

    Really enjoyed this dish. I essentially was able to make this out of components I had on hand at the last minute, so I did make a few changes. I used canned beans, a half loaf of frozen whole grain sourdough, and two cans of home-canned tomatoes (instead of one can of tomatoes and some fresh, which she lists as an option). I also did not have basil OR thyme on hand, so I added a few spices to go with the ginger and coconut milk theme (dried mint and dill, some coriander). It's not the most photogenic dish, but it was tasty and incredibly easy to make.

  • lilham on March 11, 2015

    This is a simple tomato and haricot bean bake. I should have read Alro9's note and used a whole can of coconut milk instead. The original recipe used only 4 tbsp of coconut milk with a can of tomatoes. I couldn't taste any coconut at all in the finish dish. As it is, it's a nice dish but I wasn't wowed by it.

  • Alro9 on January 06, 2015

    Very delicious a real triumph of quick cook, although left-overs tasted even better the next day for lunch. I made the following changes - used a whole can of coconut milk rather than the smaller quantity the recipe recommends and then reduced the sauce a bit more, I also added parsley not basil as that's what I had growing. I also use bottled pulses as I find those taste much better than canned.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.