Brunch
Karahi Butter Beans on Sourdough Brunch
A British-Pakistani brunch original, butter beans cooked in a quick karahi masala of tomato, ginger, and whole spices so the Pakistani open-fire karahi technique and the British beans on toast tradition produce something far greater than either alone.
$4
5 minsPrep
20 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
22gFat
62gCarbs
8gSugar
12gFiber
680mgSodium
0mgChol
0gSat Fat
Goes well with
Belgian Wheat Beer
local
Kashmiri Chai
international
Vegan
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Drain and rinse 400g canned butter beans. Finely grate 2 garlic cloves and 8g ginger. Finely chop 1 small green chilli. Measure out cumin seeds, ground coriander, cumin, kashmiri chilli powder, and turmeric. Have 200g canned chopped tomatoes ready.
2
Bloom
Heat 1.5 tbsp neutral oil in a frying pan over medium-high heat. Add 0.5 tsp cumin seeds, sizzle 20 seconds until fragrant. Stir in garlic, ginger, and green chilli for 1 minute until softened and aromatic.
3
Build
Add ground coriander, cumin, kashmiri chilli, and turmeric. Stir constantly for 30 seconds until the spices coat the aromatics and release their oils.
4
Simmer
Pour in chopped tomatoes, 0.5 tsp salt, and 0.25 tsp sugar. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until the sauce thickens and oil separates at the edges—the karahi sign.
5
Finish
Add butter beans, stir to coat completely in the masala. Cook 4 to 5 minutes over medium heat until heated through and beans absorb the sauce. Lightly crush a few beans with the back of a spoon to thicken. While beans cook, toast 2 thick sourdough slices until deep golden and crisp.
6
Plate
Spoon the butter bean karahi generously over each toasted slice. Drizzle with extra virgin olive oil. Scatter 5g fresh coriander and extra green chilli slices on top. Serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g800g canned butter beans
- 3 tbsp3 tbsp neutral oil
- 4 cloves4 cloves garlic
- 11 thumb fresh ginger
- 22 small green chilli
- 1 tsp1 tsp cumin seeds
- 2 tsp2 tsp ground coriander
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp kashmiri chilli powder
- 1/2 tsp1/2 tsp ground turmeric
- 400g400g canned chopped tomatoes
- 1 tsp1 tsp fine sea salt
- 1/2 tsp1/2 tsp caster sugar
- 44 thick slices sourdough bread
- extra virgin olive oil
- 10g10g fresh coriander
- fresh green chilli
- 22 lemon wedge
