Bean And Egg Curry Recipe
I got to try out this Bean And Egg Curry at my friend's place. My GOD, It was simply mind blowing! I have a weakness for Poultry, thus I prepare this recipe often. This Bean And Egg Curry is a perfect Main Dish. Include this Bean And Egg Curry recipe in your most-liked list and make it as many times you wish to.
Ingredients
50 g (2 oz) haricot beans
15 g (1/2 oz) butter
2 rashers streaky bacon, derinded and chopped
1 onion, chopped
1 celery stick, chopped
1/2-1 teaspoon curry powder
1/4 teaspoon ground ginger
1 tablespoon plain flour
150 ml 1/4 pint) light stock
1 x 227 g (8 oz) can tomatoes
Salt and pepper
4 hard-boiled eggs chopped parsley to garnish
Directions
Place the beans in a bowl, cover with cold water and leave to soak overnight.
Drain, rinse and place in a saucepan.
Cover with fresh cold water, bring to the boil and simmer for 45 minutes or until tender, then drain.
Melt the butter in a saucepan, add the bacon, onion and celery and fry until soft.
Add the curry powder, ginger and flour and continue to cook for 1 minute.
Gradually blend in the stock and the tomatoes with their juice.
Heat, stirring until thickened.
Add the beans and salt and pepper to taste.
Cut the eggs in half lengthways and add to the curry.
Cover and simmer for about 20 minutes.
Transfer to a warmed serving dish and garnish with parsley.
Drain, rinse and place in a saucepan.
Cover with fresh cold water, bring to the boil and simmer for 45 minutes or until tender, then drain.
Melt the butter in a saucepan, add the bacon, onion and celery and fry until soft.
Add the curry powder, ginger and flour and continue to cook for 1 minute.
Gradually blend in the stock and the tomatoes with their juice.
Heat, stirring until thickened.
Add the beans and salt and pepper to taste.
Cut the eggs in half lengthways and add to the curry.
Cover and simmer for about 20 minutes.
Transfer to a warmed serving dish and garnish with parsley.
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