Egg curry

Egg curry

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(3 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 2

A great snack using basic ingredients, perfect scooped up with a piece of naan bread

Nutrition and extra info

Additional info

  • Easily doubled
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
351
protein
18g
carbs
14g
fat
26g
saturates
8g
fibre
6g
sugar
10g
salt
1.38g

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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Method

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.

Recipe from Good Food magazine, July 2007

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Comments

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moviecandi's picture

Could you change the Korma paste for Red Curry Paste. I have this in the kitchen already?

archangelrich's picture
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Very quick, very easy, very tasty.

eemmiillyy's picture

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

bethocallaghan's picture
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Served with lots of naan to mob up the sauce!

venus_infurs's picture
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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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