Egg curry Recipe

Egg curry


  • 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


  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.
Prep. Time: 10 minutes
Serves: 2 people
Difficulty: Easy
Cuisine: Indian
Main Ing.: Vegetables
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