Prep: 10 mins
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
Ingredients
- 3 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 onion, finely sliced
Onion
un-yunOnions 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
Coconut milk
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
Method
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.
Comments, questions and tips