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> Indian Egg and Coconut Curry
Indian Egg and Coconut Curry
Recipe By:
Australian Eggs
www.australianeggs.org.au
[1]
Prep Time:
10 Mins
Cook Time:
30 Mins
Serves:
4
A simple egg curry recipe made with Indian curry flavours and coconut milk.
Ingredients
1 tbsp vegetable 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
Tips & Hints
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
Links
[1] https://www.australianeggs.org.au
