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Egg curry

Egg curry

A star rating of 3.5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal351
fat26g
saturates8g
carbs14g
sugars10g
fibre6g
protein18g
low insalt1.38g
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Ingredients

  • 3 eggs
  • 1 onion , finely sliced
  • 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

Method

  • STEP 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.

Recipe from Good Food magazine, July 2007

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Overall rating

A star rating of 3.5 out of 5.6 ratings
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