Masala Bean Crumpets with Pickled Cauliflower

Creamy, gently spiced butter beans piled onto buttery toasted crumpets and topped with cooling yogurt, lime and crunchy Wild Root Pantry Pickled Pink Cauliflower.

It’s warming, comforting and ready in under 30 minutes the perfect easy lunch for cosy days

Serves 2

Ingredients

• 1 tbsp olive oil

• ½ tsp mustard seeds

• ¼ tsp fenugreek seeds

• 1 tsp coriander seeds, lightly crushed

• 8–10 curry leaves

• 1 small onion, finely diced

• 1 tsp garam masala

• 1 tsp curry powder

• ½ tsp turmeric

• 1 medium fresh tomato, finely chopped

• 1 green chilli, finely sliced

• 1 x 400g tin butter beans, drained and rinsed

• 200ml coconut milk

• Salt and black pepper

• ½ lime

• 4 crumpets

• Plant-based butter

• Plant-based yogurt

• Wild Root Pantry Pickled Pink Cauliflower

• Fresh coriander, to finish (optional)

Method

1. Heat the olive oil in a frying pan over a medium heat. Add the mustard, fenugreek and coriander seeds and toast for around 30 seconds, until fragrant and beginning to pop.

2. Add the curry leaves and diced onion. Cook gently for 5–6 minutes, until the onion has softened.

3. Add the garam masala, curry powder and turmeric. Toast the spices for around 1 minute, stirring continuously so they don’t catch.

4. Add the chopped tomato and green chilli. Cook for 4–5 minutes, until the tomato has softened and started to break down.

5. Add the butter beans and coconut milk, then season with salt and black pepper. Simmer for 8–10 minutes until the sauce has thickened. Gently crush a few of the beans with the back of a spoon to make the mixture extra creamy.

6. Finish with a squeeze of fresh lime juice and check the seasoning.

7. Toast the crumpets and spread generously with plant-based butter. Spoon over the masala beans, then finish with plant-based yogurt, Wild Root Pantry Pickled Pink Cauliflower and fresh coriander, if using

Serve immediately while the crumpets are warm