Spicy Red Speckled Beans with Mushrooms and Lentils on Ciabatta Bread


  • 410g Koo Sugar Beans, drained
  • 250g Koo Lentils, drained
  • 40ml Vegetable oil
  • 300g Onions, chopped
  • 10g Garlic, minced
  • 10ml Ginger, finely chopped
  • 10ml Red curry paste
  • 30ml Garam masala
  • 30ml Ground coriander
  • 30ml Ground cumin
  • 10ml Turmeric powder
  • 810g All Gold Chopped, Peeled Tomatoes
  • 800ml Vegetable stock
  • 200ml Coconut milk
  • 400g White button mushrooms, sliced
  • 3g Salt
  • 3ml Black pepper
  • 10 Ciabatta bread
  • 50ml Fresh coriander, chopped


Heat oil in a pot and sauté the onions until softened then add in the garlic, ginger and curry paste and cook for 5 minutes.

Next add in the spices and cook for another 5 minutes.

Add in the tomatoes, and beans add coat well.

Pour in the stock and add the lentils, bring mixture to the boil, then reduce the heat uncovered and simmer for 10 to 15 minutes.

Add in the coconut milk, mushrooms and seasoning, simmer uncovered for 10-20 minutes or until sauce has thickened .

Adjust seasoning.

Place griddle pan on high heat, brush with 5ml of oil and grill ciabatta for 5 minutes on each side or until crisp and browned.

Assembly: Cut bread in medium sized triangles, spoon 20ml of spicy beans on top of bread and garnish with coriander.


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