French Toast with an Indian Twist

Ingredients

2 eggs

¼ cup of milk

4 slices of St-Méthode Sprouted Wheat Belgian Bread

2 tbsp of butter

½ cup of crushed peanuts

½ cup of chopped coriander

For the curry

1 tbsp of olive oil

1 red onion, diced

1 clove of garlic, finely chopped

1 tbsp of yellow curry paste (or to taste)

1 pinch of cayenne pepper (optional)

1 piece of ginger about 1-inch long, grated

1 can of chickpeas

2 handfuls of spinach

1 can of coconut milk

1 tbsp of tahini

1 tsp of brown sugar

Salt and pepper to taste

In a pot or a wok, heat the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes.
Add the garlic, curry paste, cayenne, and ginger, coating the onions as you continue cooking for another minute.
Add the chickpeas and continue cooking for 3 minutes.
Next, add the spinach, coconut milk, tahini, and brown sugar; season to taste. Simmer—without bringing to a boil—for 10 minutes, stirring occasionally.
In a bowl, beat the eggs with the milk. Dip each slice of bread into the mixture.
In a large pan, melt the butter over medium heat. Brown the bread slices for 3 minutes; then, flip them over and continue cooking until golden brown.
Plate the bread slices and top with the curry. Garnish with peanuts and coriander. Serve.

Recipe and picture courtesy of Trois fois par jour