Spicy cauli and green beans

1 cauliflower
pack of green beans
1 tin tomatoes
1 onion
1 carrot
laoganma

Make a thick tomato sauce: sweat the onion and carrot in a small saucepan, then tip in the tomatoes and add a splash of water. Stir in a tablespoon of laoganma. Put the cauliflower florets in a dutch oven with a bit of water over medium-low heat to let it steam. When it's half cooked, add the green beans and steam them as well. When it's all cooked, add in the tomato sauce and simmer for a minute. Serve with potatoes.