Make meat-free Monday part of your routine with this hearty vegetarian curry.
- Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat, stirring occasionally. Reduce heat to medium. Simmer for 3 minutes. Remove pan from heat. Carefully, transfer eggs to a board. Set aside to cool slightly.
- Meanwhile, heat oil in large saucepan over medium heat. Cook onion, stirring, for 7 minutes or until light golden. Add turmeric, chilli powder, ginger and 1⁄2 the green chilli. Cook, stirring, for 1 minute or until fragrant.
- Add coconut milk and 1/2 cup water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until liquid reduces by half.
- Peel eggs. Add beans, peas and eggs to curry. Cook, stirring, for 1 to 2 minutes or until beans are just tender and eggs are heated through. Cut eggs in half. Sprinkle curry with garam masala, coriander and remaining chilli and serve with rice.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set