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.