Masala egg curry

Make meat-free Monday part of your routine with this hearty vegetarian curry.

Recipe «Masala egg curry» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 6 eggs, at room temperature, 2 tbsp vegetable oil, 1 large red onion, halved, thinly sliced, 1/2 tsp ground turmeric, 1/2 tsp chilli powder , 4cm piece fresh ginger, finely grated, 1 long green chilli, thinly sliced, 270ml can coconut milk , 150g green beans, trimmed, 150g sugar snap peas, trimmed, 1/2 tsp garam masala, toasted, 1/2 cup fresh coriander leaves, Steamed basmati rice, to serve.

Ingredients:

• 6 eggs, at room temperature 
• 2 tbsp vegetable oil 
• 1 large red onion, halved, thinly sliced 
• 1/2 tsp ground turmeric 
• 1/2 tsp chilli powder 
• 4cm piece fresh ginger, finely grated 
• 1 long green chilli, thinly sliced 
• 270ml can coconut milk 
• 150g green beans, trimmed 
• 150g sugar snap peas, trimmed 
• 1/2 tsp garam masala, toasted 
• 1/2 cup fresh coriander leaves 
• Steamed basmati rice, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.