2 tbs vegetable oil
1 red pepper, halved, deseeded, chopped
1 brown onion, finely chopped
2 cloves garlic, crushed
2cm piece ginger, peeled, finely grated
¼ cup tikka masala curry paste
2 tbs tomato paste
1 cup chicken stock
400g tomatoes, finely chopped
⅟₃ cup light cooking cream
8 eggs, soft-boiled, peeled, halved
150g green beans, trimmed, halved, steamed
⅟₃ cup coriander leaves, chopped
naan bread, warmed
steamed basmati rice (to serve)
1 lemon, cut into wedges (to serve)
Heat oil in a large saucepan over medium-high heat. Add red pepper, onion, garlic and ginger, then cook, stirring, for 5 minutes or until light golden.
Stir in curry and tomato pastes, then cook for 1 minute or until fragrant.
Add stock, tomatoes and cream, then bring to the boil.…
