Aromatic red pepper, bean and egg curry
So imma spicing up the menu with this scrumptious aromatic curry. Yummmmmm!!! Veggie curry is a fab way to up the ante on nutrition throughout the week, adding valuable nutrients from culinary spices (turmeric, ginger, chilli) to fire up your immune and circulatory system, making you warm for the winter, and keeping hunger at bay with a vitamin, mineral and protein rich egg.
Takes no time to put together either – gluten, dairy, sugar free, vegetarian and paleo.
GF : DF : SF : VEGETARIAN
8 free range eggs
2 tablespoons coconut oil
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
3 teaspoons ground coriander
1 teaspoon garam masala
½ teaspoon ground chilli
1 white (170g) onion, peeled and finely diced
3 cloves garlic, peeled and finely chopped
3cm (14g) piece ginger, peeled and finely chopped
1 cup chopped (250g) tomatoes, you can use tinned tomatoes if easier
250ml coconut milk
200g green beans, trimmed
1 small (100g) red capsicum, seeded and sliced into strips
To serve: fresh coriander leaves, brown rice or quinoa, toasted cashews
Bring a saucepan of water to the boil, add eggs and cook 6-8 minutes for a medium to hard boil. Remove from water and set aside. Heat a large frypan on medium heat, add coconut oil, mustard seeds, turmeric, coriander, garam masala and ground chilli and cook 1-2 minutes, or until spices are fragrant. Add onion, garlic, ginger and cook 4-5 minutes or until translucent. Add ½ cup (125ml) water, tomatoes and coconut milk, cover and simmer for 10 minutes. Add beans and capsicum for another 8-10 minutes. Whilst cooking, peel the eggs and slice in half. Once curry is cooked, toss eggs through the curry, garnish with coriander and toasted cashews and serve.
+This is a partnered post with Australian Eggs. All thoughts, ideas and opinions expressed are the authors own.