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Indian Egg and Coconut Curry

Indian Egg and Coconut Curry



  • 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)


  1. Heat oil in a saucepan, add onions and cook until soft.
  2. 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.
  3. Check seasoning, garnish with coriander and serve.

Nutritional Information

  • Serving size 746g
  • Energy 1950kJ 466kcal
  • Protein 23.6g
  • Total fat 19.2g
  • Saturated fat 4.7g
  • Carbs (total) 42.7g
  • Carbs (sugar) 10.5g
  • Sodium 1140mg
  • Fibre 11.9g

All nutrition values are per serve.

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