Egg curry

Egg curry

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
• 100 ml 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.