Ingredients:
- 1 tbsp coconut oil
- 2 Onions (peeled and diced)
- 2 tbsp Mild Indian curry paste
- 3 cups low salt vegetable stock
- 1 kg potatoes, peeled and diced
- 500g green beans, end trimmed
- 1/2 cup light coconut milk
- 8 hard boiled eggs, peeled
- 1/2 bunch coriander, chopped
Method:
- Heat oil in a saucepan, add onions and cook until soft
- Add curry paste and saute for 2 minutes then add stock and potato
- Simmer for a 15 minutes until potatoes are half cooked then add beans and cook until beans are softened
- Add eggs, and cook until eggs have heated through .
- Stir in coconut milk, check seasoning, and garnish with coriander.
- Serve immediately
Source: https://myfoodbook.com.au/recipes/show/indian-egg-and-coconut-curry
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