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spiced creamy vegan beans on toast
Patrice

Butter Chicken Beans on Toast

A rich and warming spiced bean sauce served over toast, topped with yogurt and a boiled egg. Made with pantry staples and ready in under 30 minutes. The blending trick gives it a naturally creamy texture without any cream — and the spices do the rest.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 3
Course: Breakfast, Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 50g butter
  • 1 medium onion, sliced
  • 2 garlic cloves
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp ginger
  • 1 tsp chilli
  • 1 tsp paprika
  • 1 bay leaf
  • 1 can of beans, drained
  • 400g canned tomatoes
  • ½ cup walnuts or cashews
  • Salt and black pepper to taste
  • Toast, yogurt and a boiled egg to serve

Method
 

  1. Melt the butter in a pan over medium heat. Add the sliced onion, garlic and bay leaf. Fry gently until the onion softens and becomes fragrant.
  2. Add the turmeric, cumin, coriander, ginger and chilli. Stir into the butter and fry for a few minutes. Then add the paprika and fry for just a few seconds, stirring constantly. Be cautious here — paprika burns quickly and will turn bitter.
  3. Add the canned tomatoes and beans. Season with salt and black pepper. Stir everything together and let it simmer for about 10 minutes until it starts to come together.
  4. Take about a third of the mixture out of the pan and blend it together with the walnuts or cashews until smooth. This is what thickens the sauce and gives it that creamy richness without any cream.
  5. Transfer the blended mixture back into the pan and stir to combine. Let it cook together for a few more minutes until the sauce is thick and everything is well incorporated. Taste and adjust with a spoon of sugar if needed.
  6. Spoon generously over toast and top with a dollop of yogurt and a boiled egg if you fancy it.

Notes

The blending trick is the secret here — it thickens the sauce naturally using the beans themselves, no cream or cornstarch needed. Walnuts add a deeper richness, cashews keep it milder and creamier. Both work beautifully.