Masala Baked Beans on Toast

Masala baked beans on toast is a fun twist on a much loved British dish, it features Indian spices & flavours, with a good kick of chilli.

This is a stupidly simple recipe that is also quick to cook, you should be able to get this on the table in under 20 minutes!

Curried Baked Beans on Toast

Beans on toast, something that pretty much every Brit has munched at some point in time in their lives.

A much-maligned spot of scran that is gloriously simple, tasty and wrapped up in the nostalgia of youth for so many of us.

I adore baked beans, an essential part of a fry-up as far as I am concerned and love them as a side to pies like my corned beef pasty. I like having a bit of fun with them too, they are an ingredient in both my corned beef stew and wonderfully playful fish finger pie recipe.

This recipe definitely falls into the “playful” category! My masala baked beans on toast fuse Indian curry flavours with a dish from my childhood, yoof and my current “middle age”.

It’s gloriously quick and simple clocking in at a speedy 20 minutes… if you are on a go-slow, in reality, it’s probably quicker!

I’ve kept the ingredient list pretty short. So rather than using individual spices as I normally do with my Indian-inspired dishes, curry powder and garam masala do much of the heavy lifting.

Ghee adds a beautiful richness to the dish and fresh chilli gives it a bit of bite. Then all you have to do is toast a proper doorstep of bread and you are ready to rock and roll.

Frequently Asked Questions

What curry powder should I use?

Use something that you like! If you are a spice fiend, go for something hot, if you like a mild curry then go hunting for mild stuff.

If you don’t use curry powder often, buy as small a pack as you can buy. The flavours of curry powder degenerate pretty quickly once you open the pack.

Do I have to use the fenugreek?

No, but for me the heady aroma and flavour are both magic, so if you can please do add it.

Can I use onion instead of shallot?

Yes, but you only need a little bit, so using an onion often leads to waste. It is also often impossible to chop onion as finely as you can a shallot.

Can I use oil instead of ghee?

Yes, although you should avoid strongly flavoured oils like olive oil.

However, I would recommend using butter instead of oil to give these curried beans a luscious feel.

What baked beans are the best?

Now that’s a loaded question that always provokes fierce discussion, I am team “Branstons”.

However, I offer a special mention to Lidl home-brand baked beans. They are remarkably good considering their budget-busting price.

Serving Suggestions

If I want to add something a little extra to beans on toast, I almost always lean on eggs.

These curried masala beans on toast are no different, my simplest addition would be a perfectly fried egg.

You could also serve this over my tandoori style naan breads with a fried egg!

Naturally that fried egg should be given a hint of spice. A sprinkle of garam masala would suffice but chaat masala would be better.

If you have a little more time then some scrambled eggs would be awesome and some Indian egg bhurji would be even better!

Alternatively, these curried baked beans bake a corking spicy addition to an old-school egg and chip dinner.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• 15cm or 6″ saucepan.
• Grill or toaster.
• Kitchen knife, bread knife and a knife for buttering the toast.
• Stirring and serving spoons.
• Measuring spoons and weighing scales if you are being “precise”, but they are not essential at all.

Masala Baked Beans Step-by-Step Photos.

1. Heat a small pan over medium-low heat and add the ghee, once hot add the shallots and chillies and cook for 5 minutes stirring occasionally.
   
2. Next add in the mashed garlic and cook for 1 minute.
   
3. Stir in the curry powder and garam masala
   
4. Add the baked beans and stir, cook until hot, now is a good time to start the toast.
   
5. Crush in the fenugreek stir though.
   
6. Serve over toast with a sprinkle of fresh coriander.