Turmeric Baked Beans & Cauli Mash

From a recipe inspired by Sam Murphy, author of Beautifully Real Food.


2 tsp coconut oil
1 red onion, finely diced
2 garlic cloves, crushed
1 x 400g can (2 cups) haricot beans, rinsed and drained
1 tsp turmeric
1 tsp ground cumin
1/4 tsp ground nutmeg
1 tbsp coconut sugar / blackstrap molasses
1-2 tsp bouillon
125 ml tomato puree
200g (1/2 can) chopped tomatoes
1 tbsp coconut cream, grated
1 long pepper ‘catkin’, ground (or good grinding of black pepper)
Salt as required

For the cauli mash

1/2 head cauliflower
1 potato
2 tsp coconut oil
1 tsp white miso / soya-free miso
Salt & pepper to taste
Optional: parsley


  • Heat the oil and fry the onion and garlic until fragrant
  • Add the beans, sugar, spices (including the pepper), veg stock, puree and canned tomatoes, and simmer for 5-6 minutes
  • Meanwhile break the cauliflower into small florets and chop the potato into small pieces. Simmer in a small amount of water (or steam until tender). Mash together with the remaining ingredients
  • Add the coconut cream to the bean mixture, stir in until it melts and season to taste
  • Serve and enjoy!

Nice served with some steamed or sauteed seasonal greens!

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