Facebook Spiced Beans on Toast Recipe | The Spice Tailor

Spiced Beans on Toast

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
  • 2serves
  • 10mins prep
  • 12mins cook
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
Made with
Tikka Masala Paste

Tikka Masala Paste

Share with friends

Ingredients

  • 2 tbsp. The Spice Tailor Tikka Masala Paste
  • 1 onion, diced
  • 1 large clove of garlic, chopped
  • 1 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

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

Related recipes

Spiced Chickpea Stuffing
View Recipe
Spicy Mexican Tortilla Pie
View Recipe
Spicy Lentil and Vegetable Cottage Pie
View Recipe
Chickpea and Vegetable Curry Handpies by Phoebe Conway
View Recipe
Black Lentil and Bean Tex-Mex Burgers with Guacamole
View Recipe
Spiced Chickpea Tacos with Avocado Crema
View Recipe
Quick Spiced Chickpea Falafels
View Recipe
Crispy Vegetable Roesti and Lentil Pan Pie
View Recipe
10-Minute Lentil and Bean Chilli
View Recipe
Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
View Recipe
Vibrant Chickpea Daal Burger With Herby Mayo
View Recipe
Spiced Roasted Butternut Squash and Lentil Soup
View Recipe
Carrot and Lentil Soup
View Recipe
Delhi Biryani Burrito
View Recipe
Keralan Coconut Curry
View Recipe
Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle
View Recipe
Spiced Chickpea Cakes with a Radish and Yoghurt Topping
View Recipe
Anjum’s Special Black Lentil Daal
View Recipe
Thai-Style Yellow Lentil and Vegetable Curry
View Recipe
Hot Spiced Chickpea Bruschetta With Fresh Tomato
View Recipe
Classic Tarka Daal with Cauliflower, Spinach and Ginger
View Recipe
Comforting Spiced Sprouts
View Recipe
Crispy Lentil Cakes
View Recipe
Black Lentil Quesadillas
View Recipe
Delhi Black Lentil Daal
View Recipe
Punjabi Chickpea Masala Daal
View Recipe
Classic Tarka Daal
View Recipe
Bengali Coconut Daal
View Recipe