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.