Egg curry

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Recipe by Good Food

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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.

Per serving

351 kcalories, protein 18g, carbohydrate 14g, fat 26 g, saturated fat 8g, fibre 6g, salt 1.38 g

Latest comments and suggestions

• Samantha

  11 February 2008

  Samantha rated and commented on this recipe

  

  Such a tasty dish, I always serve with a little rice as there is always a lot of runny sauce to soak up. This recipe is sooo quick and simple as well, I make it quite offten. And I always feel like Ive been quite healthy after due to so much spinach I think!!!

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• Beth

  23 April 2008

  Beth rated and commented on this recipe

  

  Served with lots of naan to mob up the sauce!

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• Emmy

  20 June 2009

  Emmy commented on this recipe

  It was really lush............Definately make it again!

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Ingredients

• 3 eggs
• 1 onion , finely sliced
• 1 tbsp vegetable oil
• 2 tbsp Korma paste
• 175g green beans , trimmed and halved
• 175g young leaf spinach
• 175g cherry tomatoes
• 100ml reduced-fat coconut milk

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Vegetarian

Counts as 4 of 5-a-day

Ingredients

• 3 eggs
• 1 onion , finely sliced
• 1 tbsp vegetable oil
• 2 tbsp Korma paste
• 175g green beans , trimmed and halved
• 175g young leaf spinach
• 175g cherry tomatoes
• 100ml reduced-fat coconut milk

Per serving

351 kcalories, protein 18g, carbohydrate 14g, fat 26 g, saturated fat 8g, fibre 6g, salt 1.38 g

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