As this cooler weather kicks in, so do the cravings for warm and hearty meals like this egg masala. Pair it with fresh bread to mop up all of that tasty curry sauce.
6 Pace Farm eggs, room temperature
2 tablespoons vegetable oil
1/2 teaspoon garam masala, toasted
4cm piece fresh ginger, finely grated
1 large red onion, halved, thinly sliced
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
150g sugar snap peas, trimmed
1/2 cup fresh coriander leaves
1 long green chilli, thinly sliced
270ml can coconut milk
150g green beans, trimmed
Fresh bread, to serve
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 and set eggs aside to cool.
In a large saucepan, heat oil over medium heat. Cook onion for about 7 mins or until golden. Add turmeric, chilli powder, ginger and 1⁄2 the green chilli. Cook for a minute or until fragrant whilst occasionally stirring.
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.
Peel eggs. Add eggs, peas and beans to curry. Cook 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 fresh bread.