19 September 2013
Tomato and Butter Bean Coriander 'Casserole' (GF Friendly)
This dish is a great example of how good food doesn't have to be complicated. It's simple and delicious.
I used passata (pureed, sieved tomatoes), but any sort of stewed tomatoes will do. Add thinly sliced onions, minced or thinly sliced garlic, spinach (I used frozen; thawed and drained), butter beans (use cooked, frozen, or canned), ground coriander, salt, and pepper, and simmer until the onions have cooked.
Serve with a side of herbed millet, cou-cous, or bulgar wheat -- cook the grains as usual, adding a generous amount of parsley, salt, and pepper, and stirring in some lemon juice and a spot of olive oil when it's almost finished cooking.
This dish was inspired by a meal I had at the Whale Tail Cafe in Lancaster. Their version had sliced veggie sausages, didn't have spinach, and came with a side of herbed cous-cous. The Whale Tail Cafe is a great place. It's very laid back and kid-friendly, the staff are friendly and helpful, and the food was delicious -- there were so many vegan options (and a few vegan and gluten-free options!), I could hardly make up my mind!