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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, sugar 6g, salt 0.77 g

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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

Preparation and cooking times

Prep 20 mins

Cook 15 - 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, sugar 6g, salt 0.77 g

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