Recipes and Cooking

Aromatic Red Pepper, Bean & Egg Curry

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If you're looking for a versatile family dish that's gluten, dairy and sugar free while being vegetarian - you've found a winner with this aromatic red pepper, bean and egg curry recipe. While it packs a punch from all the fragrant spices that make the curry, feel free to adjust the amounts to suit the tastes of all family members. 

Red pepper bean and egg curry 2 Preparation time 45 mins Serves 4 people


  • 8 eggs
  • 2 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 1 tsp ground turmeric
  • 3 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp 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


  1. 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.
  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.
  3. Add onion, garlic, ginger and cook 4-5 minutes or until translucent.
  4. Add ½ cup (125ml) water, tomatoes and coconut milk, cover and simmer for 10 minutes.
  5. Add beans and capsicum for another 8-10 minutes. Whilst cooking, peel the eggs and slice in half.
  6. Once curry is cooked, toss eggs through the curry, garnish with coriander and toasted cashews and serve.