Creamy Coconut Egg and Bean Curry
This Creamy Coconut Egg and Bean Curry is the ultimate comfort food for busy weeknights. Featuring fresh green beans and protein-rich eggs simmered in a fragrant, spiced coconut sauce, this dish is as nutritious as it is flavorful. Whether you’re looking for a quick dinner or a unique way to use green beans, this one-pan recipe delivers an authentic, aromatic experience in minutes.
Ingredients:
- Green beans - 300g
- Curry leaves
- Salt to taste
- Curry powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Thick coconut milk - 250ml
- Chopped big onion - 1
- Chopped green chilies - 1
- Fenugreek - 1/2 tsp
- Cinnamon - 1 inch piece
- Eggs – 3
Step-by-Step Instructions
- In your cooking pan, combine the chopped onion, green chilies, fenugreek, curry leaves, and the cinnamon piece. Pour in the thick coconut milk and add the curry powder, turmeric, and salt. Stir everything together until it forms a lovely, aromatic blend.
- Place the pan over medium heat. Cook the mixture, stirring occasionally, to allow the spices to bloom and the coconut milk to thicken into a rich, golden sauce.
- Add your finely sliced green beans to the simmering sauce. Stir them in well so they are fully coated. Let them cook until they are about 60% done—this ensures they retain a bit of "snap" and absorb all those incredible flavors.
- Gently crack the eggs into the pan. Stir softly, allowing the eggs to cook and scramble directly into the curry sauce. Once the eggs are just set and perfectly incorporated, your curry is ready!
Serving Suggestions
Serve this vibrant dish hot over steamed basmati rice or with a side of warm flatbread. The contrast between the crunchy beans and the soft, scrambled eggs in the spiced milk makes it a guaranteed family favorite.
