Indian beans on toast

4 servings
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By Food24 November 03 2009
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Ingredients (10)

15.00 ml oil
10.00 ml curry paste
2.00 garlic — cloves, thinly sliced
1.00 onion — medium, chopped
3.00 tomatoes — chopped
200.00 g chickpeas — tinned, drained
200.00 g butter beans — tinned, drained
200.00 g tofu — cubed
4.00 bread — naan, toasted
0.00 fresh coriander — to serve
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Heat the oil in a frying pan and stir in the curry paste, garlic, onion and tomato.
Cook over low heat for about three minutes or until onion and tomato is soft.
Tip in the chickpeas and beans and slowly toss through the tofu.
To serve, pile the beany mixture on top of hot naan breads and pile with fresh dhania.
COOK’S NOTE: Try lentils instead of beans or use tikka or tandoori paste instead of curry paste.

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