Tomato & Coconut Cassoulet

this is the perfect warming supper for cosy nights in, fill a bowl and cuddle up on the sofa.

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1 large red onion finely chopped 

2 cloves garlic finely chopped 

1 small red chilli finely chopped 

Thumb-sized piece of ginger finely chopped 

400g tin chopped tomatoes 

400g tin butter beans

4tbsp coconut milk. 

200g cherry tomatoes (halved)

150g sourdough bread (torn into pieces)

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I first sautéd the onion and garlic then added the chilli and ginger for about 10 minutes until soft. Then add the tins of chopped tomatoes and butter beans, followed by 4 tbsps of coconut milk, then allow to simmer for 10 minutes. Before the dish goes into the oven I scattered over cherry tomatoes and pushed in chunks of sourdough around them and generously drizzled some olive oil. Leave in the oven for 25 mins until thick and the bread crispy and golden, I served with a heap of lemony kale.