Cauliflower and butternut curry : Wk33/5

Serves 4 : Very easy : Quick

Ingredients
6 hard boiled eggs
1 onion, finely chopped
1 chilli, deseeded and finely chopped (optional)
1 tsp grated ginger
2 garlic cloves, crushed
2 Tblsp curry paste
1 med.butternut, cubed
1 cauliflower, broken into florets
1 x ±400gm can cannellini beans, rinsed and drained
1 x ±400gm can cherry tomatoes
2 Tblsp chopped coriander
2 Tblsp flaked almonds

Method
Spray a large pan with non-stick cooking spray.
Dry fry the onion for about 5 minutes until it begins to soften, then add the chilli, ginger and garlic.
Add the curry paste, butternut and cauli.
Stir everything round so that the vegetables get a curry coating.
Pour in the tomatoes and coriander and stir well.
Simmer, half covered, for 20 minutes, stirring occasionally.
Add the beans and stir.
Nestle the halved eggs in the sauce and simmer for another 5 minutes.

Serve garnished with flaked almonds, with poppadums on the side if desired.