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Aromatic red pepper, bean and egg curry

Gluten free : Dairy free : Sugar Free : Vegetarian

Serves 4

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.

Category

Mains

Tags
curryrecipes, eggcurry, glutenfreecurry, vegetariancurry
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