Egg curry
By Good Food
A great snack using basic ingredients, perfect scooped up with a piece of naan bread
- Prep:10 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 351
- fat 26g
- saturates 8g
- carbs 14g
- sugars 10g
- fibre 6g
- protein 18g
- salt 1.38g
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
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.