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Recipe by Sara Buenfeld

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1. Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell.
2. While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
3. Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
4. Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.

Per egg

340 kcalories, protein 15g, carbohydrate 24g, fat 21 g, saturated fat 4g, fibre 3g, salt 0.77 g

Latest comments and suggestions

• steve

  02 November 2007

  steve rated this recipe

  

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• Suzanne

  12 November 2007

  Suzanne rated and commented on this recipe

  

  These are absolutely fantastic - their simple appearance belies how tasty they are. Perfect for picnics, to serve with drinks or for lunch with salad. A great protein boost for vegetarians, too.

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• Suzanne

  12 November 2007

  Suzanne commented on this recipe

  These are absolutely fantastic - their simple appearance belies how tasty they are. Perfect for picnics, to serve with drinks or for lunch with salad. A great protein boost for vegetarians, too.

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• Steve1209

  25 December 2007

  Steve1209 rated and commented on this recipe

  

  didnt work for me.. mixture would not stick didnt look right either

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• catherine

  28 December 2007

  catherine commented on this recipe

  a little bit of advice for anyone making this - put a little oil on your hands before rolling the mixture around the boiled eggs. that way it will stick to the egg and not just your hands! tastes good though.

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• shaggy

  29 December 2007

  shaggy commented on this recipe

  These were fabulously tasty. I used large eggs and they looked like dinosaur eggs so would advise using small eggs - wetting the hands to make them roll up properly is a must.

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• Aubergine

  06 January 2008

  Aubergine rated and commented on this recipe

  

  I really enjoyed these - I used madras curry paste as I like things quite spicy, they were a big hit with meat eaters too.

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• Victoria

  26 May 2008

  Victoria rated and commented on this recipe

  

  These eggs were tasty and a great addition to our picnic, quite filling! I used a kashmiri paste and toasted pine nuts, which I crushed, as I had these in already. The only problem was that I found it almost impossible for the paste to stick to the eggs, don't know how you can get around it. Also, I used medium eggs and think that if you used large then there may not be enough mix to cover the eggs.

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• maggie

  17 November 2008

  maggie commented on this recipe

  I love making these and they taste good. I find it easier to lightly flour the worktop and roll out enough mixture with a rolling pin to cover an egg before patting it round the egg; you don't have to handle it as much. It's good served with a cucumber, yogurt and mint dip too, and a salad with tomatoes and balsamic vinegar with spring onions.

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Ingredients

• 7 large eggs
• 2 tbsp olive oil
• 1 onion , chopped
• 250g grated carrots
• 2 heaped tbsp Korma paste
• 200g granary bread crumbs
• handful 85g roasted cashews

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Difficulty and servings

Makes 6

Preperation and cooking times

Prep 20 mins

Cook 20 mins

Ready in 40 mins

Vegetarian

Ingredients

• 7 large eggs
• 2 tbsp olive oil
• 1 onion , chopped
• 250g grated carrots
• 2 heaped tbsp Korma paste
• 200g granary bread crumbs
• handful 85g roasted cashews

Per egg

340 kcalories, protein 15g, carbohydrate 24g, fat 21 g, saturated fat 4g, fibre 3g, salt 0.77 g

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