Egg and Vegetable Curry

(SERVES 4)

• 100 g/4 oz French (green) beans
• 2 carrots, sliced
• 1 small cauliflower, cut into florets
• 1 potato, cut into small chunks
• 2 courgettes (zucchini), thickly sliced
• 100 g/4 oz/1 cup frozen peas
• 25 g/1 oz/2 tbsp low-fat spread
• 1 small onion, finely chopped
• 30 ml/2 tbsp mild curry paste
• 25 g/1 oz/ ¼ cup plain (all-purpose) flour
• 300 ml/ ½ pt 1 ¼ cups coconut milk
• Salt and freshly ground black pepper
• 5 ml/1 tsp garam masala
• 4 hard-boiled (hard-cooked) eggs, halved
• Torn Coriander (cilantro) leaves

Top tail the beans and cut into short lengths. Cook the carrots, cauliflower and potato in lightly salted boiling water for 5 minutes. Add the beans and peas and cook for further 5 minutes until all the vegetables are tender. Drain, reserving 150 ml/ ¼ pt/2/3 cup of the cooking water. Melt the low-fat spread in the same saucepan. Add the onion and fry (sauté) for 3 minutes, stirring, until softened. Add the curry paste and flour and cooking water and the coconut milk. Bring to the boil and cook for 2 minutes, stirring. Season to taste and stir in the garam masala. Fold the cooked vegetables and simmer for 2-3 minutes. Spoon on to warmed plates and top each with a halved hard-boiled egg and a few coriander leaves.