Indian Mixed Beans with Poached Eggs


Try using frozen green beans, peas and broad beans to omit the blanching stage. Great served with naan bread or rice for a more substantial meal.


  • 150g trimmed green beans, halved
  • 100g frozen edamame beans
  • ½ tbsp oil
  • 1 red onion, chopped (150g)
  • 1 tbsp tikka curry paste (25g)
  • 400g can butter beans, drained and rinsed
  • ¼ tsp LoSalt
  • 4 tbsp fat free natural yogurt
  • 2 medium eggs
  • 15g coriander, chopped


  1. Blanch the green and edamame beans in boiling water for 3 minutes, drain.
  2. Meanwhile, heat the oil in a frying pan and fry the onion for 3-4 minutes. Add the curry paste and cook for 30 seconds. Stir in the cooked beans, butter beans and LoSalt with 3-4 tbsp water and cook for a minute. Off the heat, stir in 2 tbsp yogurt.
  3. Poach the eggs in boiling water according to taste. Stir the coriander through the beans and serve topped with the eggs and remaining yogurt.