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Egg curry

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

  • Prep: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 351
  • Carbohydrates 14
  • Saturated Fat 8
  • Sugar 10
  • Protein 18
  • Fat 26
  • Fibre 6
  • Salt 1.38

Nutrition per serving

  • Calories 351
  • Carbohydrates 14
  • Saturated Fat 8
  • Sugar 10
  • Protein 18
  • Fat 26
  • Fibre 6
  • Salt 1.38

Ingredients

  • 3 eggs
  • 1 onion, finely sliced
  • 1 tbsp vegetable oil
  • 2 tbsp Korma paste
  • 175g green beans, trimmed and halved
  • 175g young leaf spinach
  • 175g cherry tomatoes
  • 100ml reduced-fat coconut milk

Method

  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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