2 tablespoons sunflower oil
1 onion — chopped fine
1 large carrot — diced
1/2 pound cauliflower florets
1 cooking apple — peeled and diced
1/2 teaspoon cumin — ground
1/2 teaspoon coriander — ground
1/2 teaspoon turmeric — ground
1/2 teaspoon ginger — ground
1/4 teaspoon chili powder or Tabasco — to taste
1 litre vegetable stock — (2 cubes)
2 ounces creamed coconut — grated
3 tablespoons coriander leaves — chopped
or parsley 1 can borlotti beans — drained
salt and pepper — to taste
Fry onion and carrot in oil for 5 mins. Add cauliflower, apple and spices, stir well and cook for 1 – 2 mins. Add stock, bring to boil, then cover and simmer for 20 mins. Stir in rest of ingredients and simmer until the coconut has melted. Serve hot.