Spicy Butter Bean and Pea Stir-Fry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 2

Add the diced carrot and yellow capsicum to the skillet and cook for 3-4 minutes until they start to soften.

Step 3

Stir in the green peas and butter beans, and cook for another 2-3 minutes, mixing well.

Step 4

Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook for about 5 minutes.

Step 5

In a small bowl, mix the peanut butter, paprika, sriracha, lime juice, Greek yoghurt, and a pinch of salt and pepper.

Step 6

Make a small space in the centre of the skillet, crack the egg into the space, and scramble it until fully cooked, then mix it into the stir-fry.

Step 7

Remove from heat and stir in the chopped spring onions.

Step 8

Divide between bowls. Dollop over the spicy peanut butter yoghurt, then drizzle with chili oil for extra heat to serve.