Technically, a ‘balti’ means a bucket. But this recipe uses four spices to create an exotic twist to a store cupboard favourite. It makes a change to traditional beans on toast and also makes a great breakfast accompaniment to eggs.
Serves 2
1 tbsp rapeseed or sunflower oil
a pinch of asafoetida (optional)
1 small onion, chopped
¼ tsp ground cumin
¼ tsp ground coriander
A pinch of chilli powder or 1 green chilli, finely chopped
200g can baked beans
Heat the oil on a medium heat in a frying pan or small saucepan, then tip in the asafoetida, if using. When it crackles, put in the onion. Fry for 3-4 minutes, stirring continuously. Tip in the cumin, coriander and chilli powder and fry for another minute. Add the beans, reduce the heat and cook for 1 more minute. Serve hot with toast, wholemeal pittas or on jacket potatoes.
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