Tomato and Coconut Cassoulet – Recipes – Anna Jones

Ingredients

• 1 leek, washed, trimmed and roughly sliced
• 1 clove of garlic, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• a 1cm thick piece of fresh ginger, the size of a 50p piece, peeled and roughly chopped
• sea salt and freshly ground black pepper
• 1 × 400g tin of chopped tomatoes
• 4 tablespoons coconut milk
• 1 × 400g jar or tin haricot beans, drained
• 500g vine or cherry tomatoes, halved
• a bunch of fresh basil
• 4 slices of sourdough bread