Egg curry
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 3 eggs
- 1 onionfinely sliced
- 1 tbsp vegetable oil
- 2 tbsp korma paste
- 175g green beantrimmed and halved
- 175g young leaf spinach
- 175g cherry tomato
- 100ml reduced-fat coconut milk
Nutrition: per serving
- kcal351
- fat26g
- saturates8g
- carbs14g
- sugars10g
- fibre6g
- protein18g
- salt1.38glow
Method
step 1
Boil the eggs for 8 mins, then cool under cold running water before peeling off the shells. Fry the onion in the oil for about 5 mins, until softened and lightly coloured, then stir in the curry paste and beans. Add 200ml water, then cover and cook for 5 mins. Add the spinach, tomatoes and coconut milk, then bring to a simmer, stirring until the spinach is just wilted. Spoon onto two plates, then halve the eggs and sit them on top. Serve with toasted naan or pittas.
