This week’s recipe was chosen because of a lack of prep time. Luckily for you, because it was going to be cauliflower curry!! After an unexpected but lovely trip to Ayr, I found myself behind with programme prep and no time to shop. So a quick google for a fast budget meal and this took my fancy plus I had all the ingredients in the cupboard. I was a bit wary of the beans ratio though. I used a sprinkle of chilli flakes and it gave the dish a nice warm kick. I also, despite having typed out the recipe, got it wrong and put the beans in at the same time as the tomatoes. I just pretended we preferred our food with whole bits! Honestly, I think skipping the blending really didn’t make any difference but it’s down to personal preference. Also, I chucked in a quarter teaspoon of bicarb to cut the acidity of the tomatoes. No more heartburn for me. This dish was really easy to make and everyone enjoyed it.
Turbo Beans and Cheese on Toast
- 2 tbsp veg oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp smoked paprika, more for sprinkling
- 1 tsp ground cumin
- chipotle chilli to taste (or chilli flakes) optional
- 200g tin chopped tomatoes or passata
- 2x 400g tins of beans of you choice (kidney and cannellini work well), drained and rinsed well
- 4-8 slices crusty bread
- 150g grated cheese
- Heat the oil in a heavy-based frying pan over a medium heat and fry the onion for 8-10 mins until softened and slightly caramelised. Add the garlic and spices, the chipotle chilli paste or chilli flakes, if using, and some seasoning. Fry for a few minutes more until the mixture is fragrant.
- Add the tomatoes, then swirl out the can using 100ml water and add this too. Simmer for 10-15 mins until the mixture has thickened. Blitz the sauce using a hand blender, then taste for seasoning. Tip in the beans and mix well to coat. Warm through over a medium heat for 5 mins until the beans are piping hot.
- Heat the grill to high and toast the bread slices for 3-5 mins. Top with the beans and grated cheese, and pop under the grill until the cheese is melted and bubbling. Sprinkle it with a little paprika and serve immediately.
Recipe by Clare Thompson