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Easy prep

Tomato, Spinach & Coconut Cassoulet

with Garlic Focaccia Croutons

Cooking time

20 minutes




560 /serving

Cassoulet is a dish that has its origins in the South of France, and though it’s traditional pretty loaded with meat, this vegetarian version encloses all the same sunshine as the original. It mixes hearty white kidney beans—packed with protein—with leeks, ginger, garlic, tomatoes, spinach and mirepoix (a mix of chopped onion, celery and carrot). All that veggie goodness is then brought together in a rich, coconut milk sauce, and topped with crunchy toasted garlic-bread croutons. Santé!

We will send you:

  • 90g Baby spinach
  • 100g Zucchini half-moons
  • 50g Sliced leeks
  • 15ml Ginger paste
  • 280g Cherry tomatoes
  • 100g Mirepoix
  • 30ml Tomato paste
  • 15g Minced roasted garlic
  • 165ml Coconut milk
  • 540ml White kidney beans (canned)
  • 1 Focaccia garlic bun
  • 10g Cassoulet spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, oregano, parsley, chives, sugar, lemon peel, dill, coriander, rosemary, marjoram, lemon flavour, chili, bay leaf, lemon oil)

Contains: Wheat

You will need:

Large high-sided pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
25 g
Saturated Fat
12 g
1560 mg
Total Carbs
75 g
15 g
19 g
16 g
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Start the cassoulet
Preheat the oven to 450°F. In a large high-sided pan, heat a drizzle of oil on medium-high. Add the mirepoix, zucchini and leeks; season with ¾ of the spice blend. Cook, stirring frequently, 3 to 4 minutes, until softened. Add the tomato paste, ginger, cherry tomatoes and ½ the garlic. Cook, stirring frequently, 1 to 2 minutes, until the tomato paste has caramelized.
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Mise en place
While the cassoulet cooks, rinse and drain the beans. Cut the bread into bite-size pieces.
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Finish the cassoulet
To the pan of cassoulet, add the coconut milk, beans and ½ cup water (double for 4 portions). With the back of a spoon, lightly crush the tomatoes until they burst. Bring to a simmer and cook, stirring occasionally, 6 to 8 minutes, until reduced. Add the spinach and stir to combine. Cook, stirring frequently, 2 to 3 minutes, until the spinach has wilted; season with S&P to taste.
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Make your croutons
While the cassoulet continues to cook, on a lined sheet pan, toss the bread with a drizzle of oil and the remaining garlic; season with the remaining spice blend and S&P. Arrange in a single, even layer and cook, 8 to 10 minutes, until golden brown.
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Plate your dish
Divide the finished cassoulet between your bowls and top with the croutons. Bon appétit!