The Sizzler

Ready to take on ‘The Sizzler’? If you’re up for our spicy challenge – we promise, it’s worth it! This flavour-packed bowl of fiery goodness redefines the humble bean! It’s got ginger, it’s got chilli, it’s got the whole spice cupboard cleared out – it’s GOT IT ALL! Don’t forget to smack on a good dollop of Tims Greek Style Yogurt to cool off the forehead steam!

45 minutes

Serves 4

Nutritional Information

Calories 298
Protein 16.47g
Fat 17.68g
of which saturates 3.8g
Carbohydrates 20.55g
of which sugars 5.24g
Fibre 2.37g


  • 4 tablespoons groundnut oil
  • 4 garlic cloves, finely sliced
  • 3cm piece of fresh ginger, peeled and sliced into matchsticks
  • 1 red chilli, finely sliced
  • A small handful of curry leaves
  • 2 teaspoons black mustard seeds
  • 2 teaspoons cumin seeds
  • 1 onion, finely sliced
  • 150g cherry or plum tomatoes
  • 1 teaspoon ground turmeric
  • 2 x 400g tins butter beans
  • 4 Enriched eggs
  • 150g baby spinach, washed
  • 15g bunch of fresh coriander, leaves picked
  • Tim’s Greek style yogurt, to serve
  • Chapatis or naans, to serve


  1. Heat two tablespoons of oil in a large high sided frying pan over a medium-low heat. Add the garlic, ginger, red chilli, and curry leaves; fry for 5 mins, stirring regularly until lightly golden. Add the mustard seeds and cumin and fry for a further 1 min, until fragrant and sizzled.
  2. Remove most of the spiced temper mix from the pan into a small bowl, leaving behind the fragrant oil. Add the onion and fry for 8 mins, until softened. Add the tomatoes and ground turmeric; fry for 2-3 mins, until the tomatoes have blistered. Tip in the butter beans, juice and all. Turn the heat up to medium, stir to combine and season. Cook for 15-20 mins, stirring regularly until the sauce has thickened.
  3. Meanwhile, heat the remaining oil in another large frying pan over a medium heat. Crack in the eggs and fry until crispy on the edges with a runny yolk.
  4. When the beans are thickened, stir through the spinach and cover with a lid. Remove from the heat and leave to wilt. Divide the butter beans between four bowls and top with a fried egg on each. Spoon over the curry leaf temper and scatter over the coriander leaves. Serve with yogurt and chapatis for dipping.

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