Name: Aromatic Red Pepper, Bean and Egg Curry Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 8 eggs free range; 2 tbs coconut oil; 1 tsp black mustard seeds; 1 tsp ground turmeric; 3 tsp ground coriander; 1 tsp garam masala; 1/2 tsp ground chilli; 1 white onion peeled finely diced; 3 garlic cloves finely chopped peeled; 3 cm ginger finely chopped peeled; 1 cup tomatoes chopped fresh; 250 ml coconut milk; 200 g green beans trimmed; 1 red capsicum seeded sliced into strips; 1/2 cup water; 1 bunch coriander leaves fresh; 1 cup brown rice; 1 handful toasted cashews

by Jacqueline Alwill/Australian Eggs Last updated on 07/10/2019

It's time to take your vegetarian curry up a notch! - Jacqueline Alwill/Australian Eggs

Ingredients

8 eggs free range
2 tbs coconut oil
1 tsp black mustard seeds
1 tsp ground turmeric
3 tsp ground coriander
1 tsp garam masala
1/2 tsp ground chilli
1 white onion peeled finely diced
3 garlic cloves finely chopped peeled
3 cm ginger finely chopped peeled
1 cup tomatoes chopped fresh
250 ml coconut milk
200 g green beans trimmed
1 red capsicum seeded sliced into strips
1/2 cup water

To serve

1 bunch coriander leaves fresh
1 cup brown rice
1 handful toasted cashews

Method

Step 1

Bring a saucepan of water to the boil, add eggs and cook for 6-8 minutes for a medium to hard boil. Remove from water and set aside.
Step 2

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.
Step 3

Add onion, garlic and ginger, and cook 4-5 minutes or until translucent.
Step 4

Add ½ cup (125ml) water, tomatoes and coconut milk, cover and simmer for 10 minutes.
Step 5

Add beans and capsicum for another 8-10 minutes. Whilst cooking, peel the eggs and slice in half.
Step 6

Once curry is cooked, toss eggs through the curry, garnish with coriander and toasted cashews and serve.