Cauliflower, Potato And Bean Curry

• 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

1. 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.
2. 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.
3. Meanwhile, cook rice in a large saucepan of boiling water according to package directions; drain. Cover to keep warm.
4. 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.

eggs, onion, chili peppers, clove garlic, curry paste, cauliflower, potatoes, vegetable stock, jasmine rice, green beans, light coconut milk, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/37827 (may not work)