Egg Curry
A delicious and aromatic Korma-inspired dish featuring tender green beans, leafy spinach, and juicy cherry tomatoes in a creamy coconut sauce, topped with boiled eggs for a satisfying meal. Serve this flavorful vegetarian recipe with toasted naan or pittas for a delightful dining experience.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 351 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.38 milligram of sodium
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