Curried Eggs Easy As

I usually have hard boiled eggs in the fridge ready for an easy salad lunch or an egg and lettuce wrap or the basis of a quick dinner.  My other standby is small containers of cooked rice (usually brown rice) ready in the freezer - so versatile and a great time-saver.

Curried Eggs by Feed Your Inner Cook

This recipe can be altered to your preference - I use different veggies every time! It makes great leftovers for lunch the next day too.
Enjoy!

I have listed ingredients for 4 serves - make more or less as you need

Ingredients

8 Hard boiled eggs - shelled and halved.  (I allow 2 eggs per person)

2 onions - sliced
2 cloves garlic crushed
Splash Rice Bran Oil
2 tablespoons of curry powder.  Add more if you like it a little stronger.
shake of dried chilli flakes
1 teaspoon ground Turmeric
1 teaspoon ground cumin
Curry leaves fresh - approx 10cm stem with leaves attached (optional)
Salt and Pepper to taste
1/4 red capsicum diced
2 handfuls green beans - trimmed and cut into 3 cm pieces
Few frozen peas
400 ml tin coconut milk (and a little water)
2 handfuls baby spinach leaves
1 tomato - diced
1 tin brown lentils - rinsed and well drained

1/4 iceberg lettuce - roughly shredded
Finely shredded parsley, mint or basil for garnish
Cooked rice to serve

Method
heat the oil in a wide pan and soften the onions.
Add the curry powder, turmeric, chilli and cumin.  Stir til fragrant
Stir through the garlic, capsicum, green beans, curry leaves and peas until almost cooked.
Add the coconut milk and tomatoes and heat. Add a little water if too thick.
Quickly stir in the baby spinach leaves and lentils.
Taste and add salt and pepper if needed.
Remove the curry leaves and stem.
Place the halved eggs in the coconut curry and gently stir without breaking up the eggs.
Remove from heat.
Stir the lettuce through very gently.
Serve with rice and the parsley mint garnish.
Enjoy!  Colleen