Egg curry

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• 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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• archangelrich

  01 September 2010

  archangelrich rated and commented on this recipe

  

  Very quick, very easy, very tasty.

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• Hannah

  27 May 2011

  Hannah commented on this recipe

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

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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, sugar 10g, salt 1.38 g

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