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.
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