Dinner ideas

Cauliflower, potato and bean curry

cauliflower, potato and bean curry



1.In a large saucepan of water, boil eggs about 6 minutes or until hard; cool, then peel and halve.
2.In a heated large non-stick saucepan, cook onion, chilli and garlic, stirring, until onion softens. Stir in paste until fragrant. Add cauliflower and potato; cook, stirring, until coated in curry mixture. Add stock and the water; bring to the boil, then simmer, covered, until potato is just tender.
3.Meanwhile, in a large saucepan of boiling water, cook rice according to packet instructions; drain. Cover to keep warm.
4.Stir beans into curry mixture; cook, uncovered, until just tender. Stir in coconut milk and egg; simmer, uncovered, until hot. Serve curry with rice; sprinkle with coriander.

You can substitute equivalent weights of peas, capsicum, mushrooms or zucchini if you prefer them to the vegetables suggested.


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