Egg curry

Prep: 10 mins


Serves 2
A great snack using basic ingredients, perfect scooped up with a piece of naan bread

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal351
  • fat26g
  • saturates8g
  • carbs14g
  • sugars10g
  • fibre6g
  • protein18g
  • salt1.38g
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  • 3 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp vegetable oil
  • 2 tbsp Korma paste
  • 175g green bean, trimmed and halved
  • 175g young leaf spinach
  • 175g cherry tomato
  • 100ml reduced-fat coconut milk


  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.

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Comments (6)

leighpainter93's picture

This was a really easy dish, only complaint i felt like the sauce was slightly bland - next time I will flavour the oil with cumin seeds and spices before adding anything else.

moviecandi's picture

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

archangelrich's picture

Very quick, very easy, very tasty.

eemmiillyy's picture

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

bethocallaghan's picture

Served with lots of naan to mob up the sauce!

venus_infurs's picture

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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