Fusion Kitchen · 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.
$
5 minsPrep
20 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
22gFat
62gCarbs
8gSugar
12gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Drain and rinse 800g canned butter beans. Finely grate 4 garlic cloves and 16g ginger. Finely chop 1 small green chilli. Measure out cumin seeds, ground coriander, cumin, kashmiri chilli powder, and turmeric. Have 400g canned chopped tomatoes ready.
2
Bloom
Heat 3 tbsp neutral oil in a large frying pan over medium-high heat. Add 1 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 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp kashmiri chilli, and 0.5 tsp turmeric. Stir constantly for 30 seconds until the spices coat the aromatics and release their oils.
4
Simmer
Pour in chopped tomatoes, 1 tsp salt, and 0.5 tsp sugar. Cook over medium-high heat 6 to 7 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 5 to 6 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 4 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 fresh coriander and extra green chilli slices on top. Serve each portion with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.2 oz / 2 cans) canned butter beans
- 3 tbsp neutral oil
- 4 garlic cloves
- 1 thumb fresh ginger
- 1 small green chilli
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Kashmiri chilli powder
- 0.5 tsp ground turmeric
- 400g (14.1 oz / 2 cans) canned chopped tomatoes
- 1 tsp fine sea salt
- 0.5 tsp caster sugar
- 4 thick slices sourdough bread
- extra virgin olive oil
- 10g (small handful) fresh coriander
- fresh green chilli
- 2 lemon wedges