Free Healthy Recipe - Indian Egg & Coconut Curry
Dairy free, Low GI, Wheat Free
8 eggs hard boiled & peeled
1 tbsp olive oil
2 onions peeled and diced
2 tbsp mild Indian curry paste
3 cups low salt vegetable stock
300 grams sweet potato, peeled and cut into chunks
300 grams new potatoes, quartered
500 grams green beans, trimmed and cleaned
4 tbsp light coconut milk
½ bunch coriander
Ensure all vegetables are washed and trimmed prior to start.
Heat the oil in a saucepan and add the onions, cooking until they become soft. Add the curry paste and saute for 2 minutes, then add the stock and potato. Simmer until the potatoes are half cooked and then add the green beans. When the beans become soft, add the eggs. Cook until the eggs are heated through and then stir in the coconut milk. Season and then garnish with coriander and voila-serve!
Makes 4 servings
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