Name: Cauliflower, potato and bean curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 eggs; 1 medium brown onion, thickly sliced; 2 fresh small red thai chillies, coarsely chopped; 1 clove garlic, crushed; 2 tablespoon mild curry paste; 500 gram cauliflower florets; 4 small potatoes, coarsely chopped; 1 1/2 cup (375 millilitres) vegetable stock; 1 1/2 cup (375 millilitres) water; 2 cup (400 grams) jasmine rice; 200 gram green beans, halved; 400 millilitre light coconut milk; 1/4 cup loosely packed fresh coriander leaves

Ingredients

4 eggs

1 medium brown onion, thickly sliced

2 fresh small red thai chillies, coarsely chopped

1 clove garlic, crushed

2 tablespoon mild curry paste

500 gram cauliflower florets

4 small potatoes, coarsely chopped

1 1/2 cup (375 millilitres) vegetable stock

1 1/2 cup (375 millilitres) water

2 cup (400 grams) jasmine rice

200 gram green beans, halved

400 millilitre light coconut milk

1/4 cup loosely packed fresh coriander leaves

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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