Egg curry
- Good Food team
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Serves 2
Easy
Prep: 10 mins
A star rating of 3.5 out of 5.6 ratingsRate
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A great snack using basic ingredients, perfect scooped up with a piece of naan bread
Easily doubled
Vegetarian
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Curried flatbread
A star rating of 3.7 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
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3 eggs
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1 onion
finely sliced
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1 tbsp vegetable oil
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2 tbsp korma paste
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175g green bean
trimmed and halved
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175g young leaf spinach
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175g cherry tomato
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100ml reduced-fat coconut milk
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Nutrition: per serving
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kcal351
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fat26g
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saturates8g
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carbs14g
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sugars10g
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fibre6g
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protein18g
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salt1.38g
low
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Method
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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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A star rating of 3.5 out of 5.6 ratings
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