Recipes and Cooking

Aromatic Red Pepper, Bean & Egg Curry

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A versatile family dish that accommodates most dietary requirements!

Gluten Free : Dairy Free : Sugar Free : Vegetarian

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


 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


  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.