Cauliflower, Potato And Bean Curry - cooking recipe

Ingredients

4 None eggs
1 medium onion, thickly sliced
2 None fresh small red Thai chili peppers, coarsely chopped
1 clove garlic, crushed
2 tbsp mild curry paste
1 lb cauliflower florets
4 small potatoes, coarsely chopped
1 1/2 cups vegetable stock
2 cups jasmine rice
7 oz green beans, halved
1 can (14 oz) light coconut milk
1/4 cup loosely packed fresh cilantro leaves

Preparation

Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 12 mins; drain. Cool eggs under cold water. Peel and halve eggs.
Heat a large nonstick saucepan on medium heat. Cook onion, chili pepper and garlic, stirring, until onion softens. Stir in curry paste until fragrant. Add cauliflower and potato; cook, stirring, until coated in curry mixture. Add stock and 1 1/2 cups water; bring to a boil. Reduce heat to low; simmer, covered, until potato is just tender.
Meanwhile, cook rice in a large saucepan of boiling water according to package directions; drain. Cover to keep warm.
Stir green beans into curry mixture; cook, uncovered, until just tender. Stir in coconut milk and egg; simmer, uncovered, until heated through. Serve curry with rice. Sprinkle with cilantro.