Cabbage with Beans, Coconut and Coriander

Delicious, economical, healthy and versatile - I ate one helping as a main course then converted the rest into soup by adding stock and mashing a few of the beans.

In the spirit of the recipe (inspired, Nigel says, by his annual sort-out of his kitchen cupboard) I used a mixture of pulses - haricot and red kidney beans plus oily toovar dhal and a few red lentils which disintegrated to thicken the sauce.

I liked the proportion of coconut - enough to flavour the dish but not make it too rich.