Indian recipe for 2 people, takes only 20 mins; recipe has egg, onion, vegetable oil, korma paste, green bean, young leaf spinach, cherry tomato and coconut milk.
Egg curry
Course: Indian
Servings
2
servings
Prep time
10 mins
Ingredients
- Vegetable Oil: 1 tbsp vegetable oil
- Cherry Tomato: 175g cherry tomato
- Onion: 1 onion, finely sliced
- Egg: 3 eggs
- Green Bean: 175g green bean, trimmed and halved
- Young Leaf Spinach: 175g young leaf spinach
- Coconut Milk: 100ml reduced-fat coconut milk
- Korma Paste: 2 tbsp Korma paste
Directions
- 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.
