Chilli beans with spicy eggs
(at time of publication)
- 700g orange kumarasweet-potatoX, sliced into wedges
- spray oil
- 1 red chilli, chopped
- 6 cm piece fresh ginger, peeled
- 3 cloves garlic
- 2 tablespoons oil
- 8-10 curry leaves (see tips)
- onion, finely chopped
- red capsicum, diced
- 1½ teaspoons chilli powder
- 3 cups (200g) sliced button mushrooms
- 2 tablespoons tomato paste
- ¹/³ cup semi-dried tomatoes
- 400g can red kidney beans in spring water (we used Wattie’s), drained
- 1 cup passata
- ½ cup chopped fresh coriandercilantroX
- 4 eggs
1 Preheat oven to 190°C. On a baking tray, place kumara, spray with oil and cook for 25 minutes, or until crispy.
2 Meanwhile, in a food processor, blitz chilli, ginger and garlic until finely chopped. In a frying pan, heat half of the oil over medium. Add chilli mix and curry leaves. Cook over a medium heat for 5 minutes. Turn off heat. Place half of the spice blend in a large pan and leave remainder to infuse.
3 Add onion to pan and cook until softened. Add capsicum and chilli powder and cook for 3-4 minutes, stirring occasionally.
4 Add mushrooms, paste, tomatoes, beans and passata. Bring to the boil. Reduce heat and simmer for 15-20 minutes, stirring from time to time. Season to taste and stir in half of the coriander.
5 Once chilli beans and wedges are cooked, reheat remaining chilli mix and remaining oil over medium. Add eggs, with a little spray oil if needed, and fry to your liking.
6 Divide chilli among 4 plates, place an egg on top and add some wedges. Garnish with remaining coriander.
Make it gluten free: Check chilli powder, tomato paste and passata are gluten free.
Make it vegan: Omit the eggs.
If you can’t find curry leaves, look in an Asian market.
If using dried beans, you will need 140g. Cover with cold water and soak overnight. Drain and place in a pan and cover with plenty of cold water. Bring to the boil for 10 minutes. Simmer for 45 minutes.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 3g
Dietary fibre 14g
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