Spiced Beans on Toast

SERVES 2

10 MINS PREP

COOKS IN 12 MINS

Bored of the same old beans on toast? Check out this fun, spiced version made with cannellini beans and our delicious tikka masala paste.

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Tailored to Taste

They say breakfast is the most important meal of the day. I say that all meals should be delicious and nutritious and I am happy to eat these delicious Indian spiced beans on toast at any time of the day. Lightly spiced cannellini beans cooked with our Tikka Masala Paste and coconut yoghurt, drizzled with tahini and finished with toasted pumpkin seeds and pickled red onion all pile on toasted sourdough resulting in this delicious, nutritious and easy to make veggie meal that I make again and again.

Ingredients

2 tbsp. The Spice Tailor Tikka Masala Curry Paste

1 onion, diced

1 large clove of garlic, chopped1 tbsp. olive oil

1 can cooked cannellini beans (400g), drained and washed.

3 tbsp. Coconut yogurt, or any dairy free yogurt.

Tahini bean drizzle:

1 tbsp. lemon juice
1 tsp. tahini
2 tbsp. water
Salt to taste

Serving suggestion: Sourdough, pickled red onions (quick pickled in lemon juice and salt), rocket, toasted pumpkin seeds.

Method

Heat 1 tbsp. of olive oil in a pan, add your diced onion and cook for 4-5 minutes until soft and translucent.
Meanwhile, measure out 50g of the beans for the tahini drizzle.
Add your chopped garlic and cook for 30-40 second, or until cooked. Add the Tikka Masala Curry paste, remaining cannellini beans and coconut yoghurt along with a small splash of water and cook for 2-3 minutes until the whole thing comes together and the sauce is creamy.
Meanwhile, add the reserved beans, lemon juice, tahini and water to a blender. Season to taste.
Serve the beans on some toasted sourdough, drizzle on the tahini sauce and top with some quick pickled onions, rocket and toasted pumpkin seeds.

Tailored to Taste

They say breakfast is the most important meal of the day. I say that all meals should be delicious and nutritious and I am happy to eat these delicious Indian spiced beans on toast at any time of the day. Lightly spiced cannellini beans cooked with our Tikka Masala Paste and coconut yoghurt, drizzled with tahini and finished with toasted pumpkin seeds and pickled red onion all pile on toasted sourdough resulting in this delicious, nutritious and easy to make veggie meal that I make again and again.

Ingredients

2 tbsp. The Spice Tailor Tikka Masala Curry Paste

1 onion, diced

1 large clove of garlic, chopped1 tbsp. olive oil

1 can cooked cannellini beans (400g), drained and washed.

3 tbsp. Coconut yogurt, or any dairy free yogurt.

Tahini bean drizzle:

1 tbsp. lemon juice
1 tsp. tahini
2 tbsp. water
Salt to taste

Serving suggestion: Sourdough, pickled red onions (quick pickled in lemon juice and salt), rocket, toasted pumpkin seeds.

Method

Heat 1 tbsp. of olive oil in a pan, add your diced onion and cook for 4-5 minutes until soft and translucent.
Meanwhile, measure out 50g of the beans for the tahini drizzle.
Add your chopped garlic and cook for 30-40 second, or until cooked. Add the Tikka Masala Curry paste, remaining cannellini beans and coconut yoghurt along with a small splash of water and cook for 2-3 minutes until the whole thing comes together and the sauce is creamy.
Meanwhile, add the reserved beans, lemon juice, tahini and water to a blender. Season to taste.
Serve the beans on some toasted sourdough, drizzle on the tahini sauce and top with some quick pickled onions, rocket and toasted pumpkin seeds.