Ingredient: 

1tbsp olive oil 
½ tsp each cumin seeds and mustard seeds 
1tsp curry powder 
400g can baked beans 

Method:
Pour the olive oil into a deep saucepan, add the cumin and mustard seeds and cook over a low medium heat until the seeds start to pop this should take no longer than 1-2 minutes. Sprinkle in the curry powder, mix well and cook for about 20 second. 

Pour the beans into the saucepan and heat through, stirring occasionally.

Serve with hot toast.