Egg curry

Egg curry

  • Rating: 4 out of 5.6 ratings
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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

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.6 ratings
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