Egg and Vegetable Curry

Egg and Vegetable Curry 

No Count recipe

Serves 4

Points per recipe = 7 full choice

Points per serving = 1½   (Original points)

spray oil

1 onion, sliced

2 cloves garlic, crushed

2.5cm piece of root ginger, grated

1 red chilli, de-seeded and chopped

1 tsp tumeric

400g can chopped tomatoes

2 firm tomatoes, cut into wedges

225g fresh or frozen french or runner beans, cut into 1cm pieces

250ml veg stock, made with a stock cube

4 hard boiled eggs, shelled and quartered

Salt n pepper

Fresh coriander leaves to garnish

Heat the oil in a large non-stick frying pan and cook onion, garlic, ginger and chilli for 5 mins stirring occasionally. Stir in the tumeric and fry for a further 1-2 mins. Add the chopped tomatoes, green beans and stock to the pan.

Bring to the boil and simmer for 20 mins until the beans are tender. Add the tomatoes to the curry and simmer for a further 3-4 mins.

Season to taste. Arrange the eggs on top of the curry and garnish with coriander and serve