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Masala Baked Bean Bowl with Cottage Cheese + Pickled Red Onions

For weekends when you want a brunch with a bit more going on than beans on toast. The Masala Baked Beans bring all the warm, fragrant spice of a curry house, in a rich, gently spiced sauce that’s made for mopping up with warm rotis, flatbreads or alongside rice. Cold, creamy cottage cheese spooned over the top works a bit like a shortcut paneer, cooling everything down.

 

QUICK HACK: you can microwave the baked beans in their jar for 2-3 minutes, stirring halfway through, until warmed all the way through. Just make sure to remove the lid! Or, transfer to a microwave-safe bowl.

Feeds: 1-2
Takes: 25 minutes

Ingredients

1 jar Masala Baked Beans

120g dried rice of choice (or 200g microwave packs are ideal for speed + ease!)

100g baby spinach (optional)

100g frozen peas (optional)

2-3 heaped tbsp cottage cheese

a small bunch (roughly 15g) of fresh coriander, roughly chopped

Serving suggestions

Pink pickled red onions

2 roti or chapatis, warmed

Mango chutney or lime pickle

Nigella seeds

Extras

Swap the cottage cheese for 150g paneer. Slice it into 1cm thick cubes and fry with a splash of neutral oil and a pinch of salt until golden all over. Stir through a teaspoon of mango chutney towards the end.

Shop The Recipe

Masala Baked Beans
Masala Baked Beans
390g / 3 Jars £11.00

Directions

1

Cook the rice according to the packet instructions.

2

Tip the baked beans into a pan and simmer over a medium heat for 3 minutes until warmed through. You can also microwave them in the jar (make sure to remove the lid), or, tip them into a microwave safe bowl and cook for 2-3 minutes, stirring halfway through. If you’re adding peas and / or spinach, stir these into the pan and simmer for 3-4 minutes until cooked through.

3

Divide the rice between bowls and spoon over the spiced beans. Top with generous dollops of cottage cheese, pickled onions, coriander, and nigella seeds. Serve with warm roti for scooping.

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