Name: Indian Egg and Coconut Curry Recipe - Australian Eggs
Total time: 15 min
Yield: 4
Ingredients: 8 Eggs (hard boiled, peeled); 1 tbsp Vegetable oil; 2 Onion (peeled and diced); 2 tbsp Mild Indian curry paste; 3 cups Low salt vegetable stock; 1kg Potatoes (peeled and diced); 500g Green beans (Cleaned); 4 tbsp Light coconut milk; ½ bunch Coriander (roughly chopped)

Indian Egg and Coconut Curry

Preparation time 15 mins
Serves 4 people
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Publication 23 October 2012
Categories
- Quick & Easy
- Vegetarian

Ingredients

8 Eggs (hard boiled, peeled)
1 tbsp Vegetable oil
2 Onion (peeled and diced)
2 tbsp Mild Indian curry paste
3 cups Low salt vegetable stock
1kg Potatoes (peeled and diced)
500g Green beans (Cleaned)
4 tbsp Light coconut milk
½ bunch Coriander (roughly chopped)

Method

Heat oil in a saucepan, add onions and cook until soft.
Add curry paste and sauté for 2 minutes then add stock and potato. Simmer for a few minutes until potatoes are half cooked then add beans. Simmer until beans are softened then add the eggs. Cook until eggs have heated through and stir in coconut milk.
Check seasoning, garnish with coriander and serve.