Chilli beans with spicy eggs
Time to make: 1 hr 5 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
700g orange kumara, sliced into wedges
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
Total fat 16g
Saturated fat 3g
Dietary fibre 14g
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.
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