Masala Baked Beans on Toast
Fifteen minutes, tempered with curry leaves and mustard seeds.
Growing up, baked beans on toast was my ultimate low-effort, high-reward meal. Then I started tempering the beans in hot oil with fresh curry leaves, mustard seeds, and a kick of green chilli, and it turned into something else entirely. Under a blanket of gooey melted cheese it is a warm hug in food form, and it takes fifteen minutes.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Heat the oil in a pan over medium heat, add the mustard seeds, and let them pop.
- 2
Add the onion, garlic, green chillies, and curry leaves. Sauté for 2 minutes until the onion is soft and the garlic is fragrant.
- 3
Stir in the ground spices (turmeric, Kashmiri red chilli, cumin, and garam masala) for 30 seconds. Pour in the can of baked beans and simmer on low heat for 3 to 4 minutes until thickened.
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Mum’s note
Let the mustard seeds crackle and pop fully in the hot oil before dropping in your onions and curry leaves! That quick crackle releases the essential aromatic oils and gives the buttery beans their unmistakable, nutty South Asian depth.
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