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Masala french toast with coriander chutney

• Nadine Brown

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Serves 2

Easy

Prep: 30 mins

Cook: 15 mins

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Try these french toasts with a twist, using fragrant spices such as cumin, turmeric and coriander. Drizzle with vibrant coriander chutney and top with chillies

Vegetarian

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Make these masala french toasts with coriander chutney, then check out our classic french toast, Kimchi Keon (spicy kimchi pancakes), savoury sourdough pancakes with roast beetroot and full english pancakes.

Warming, bright and a bridge between other spices, ground turmeric is an accessible ingredient ready to bring your dishes to life.

Cook’s tip: Boost your plant points

"If you want to make a plant-packed, plant-based batter, whisk chickpea flour with soy milk to achieve the thickness of an eggy batter. Then stir in the seasonings as below. Use wholewheat seeded bread rather than regular white for extra fibre, then top with sliced avocado for even more plants."

Note these changes to the recipe will alter the nutritional information displayed.

Here are more ways to boost your plant points and plant-packed recipes.

Masala french toast with coriander chutney recipe

Ingredients

Nutrition

• 5 eggs

• 100ml whole milk

• ½ tsp ground turmeric

• ¼ tsp cumin seeds

• 3 tbsp finely chopped red onion

• 1 red chilli

  deseeded and finely chopped

• 1 tbsp coriander leaves

  finely chopped, plus extra to garnish

• 60g unsalted butter

• 4 tsp vegetable oil

• 4 slices stale thick white toastie bread

• 1 red chilli

  sliced, to garnish

Coriander chutney

• 40g coriander

  leaves and stems

• 10g mint leaves

• 1 green chilli

  deseeded and roughly chopped

• 10g ginger

  peeled and chopped

• 2 spring onions

  trimmed and roughly chopped

• 1 garlic clove

  chopped

• ½ lime

  juiced

• 10g jaggery or light brown sugar

Nutrition: per serving

• kcal631
• fat35g
• saturates15.4g
• carbs49.1g
• sugars11.6g
• fibre3.8g
• protein27.9g
• salt1.5g

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Method

• step 1

  Put all the chutney ingredients into a food processor with 3 tbsp of water and whizz until combined and smooth. Season lightly, pour into a bowl and set aside.

• step 2

  Whisk the eggs and milk in a large bowl until combined. Add the turmeric, cumin, onion, chilli and coriander, and whisk together. Season, whisk again and transfer to a shallow dish large enough to fit the bread.

• step 3

  Add one slice of bread to the eggy mixture and leave to soak for a minute, before turning over and soaking for a further minute, making sure some of the onion, chilli, coriander and seeds are stuck to the bread. Meanwhile, put 15g of the butter and 1 tsp of oil in a large frying pan over a medium-high heat. When the butter has melted, tilt to coat the pan.

• step 4

  Heat the oven to 100C/80C fan/gas ¼. Lift the soaked bread out with the chopped pieces on the top, allowing any excess liquid to drip off, and transfer to the pan. Cook for 1 min-1 min 30 seconds or until a golden brown lacy pattern forms underneath. Flip and cook for another 1 min-1 min 30 seconds or until the pattern forms again, reducing the heat if browning too quickly.

• step 5

  Fit a wire rack into a baking tray and lay the cooked toast on top. Transfer to the oven to keep warm. Wipe the frying pan clean and add 15g of butter and 1 tsp oil over a medium heat to melt. Meanwhile, soak the other pieces of bread. Repeat the cooking process with the soaked bread, butter and oil. Serve immediately with the coriander chutney, sliced chilli and coriander leaves.

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Authors

Nadine Brown

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