Advertisement

Nutrition: per serving

  • kcal351
  • fat26g
  • saturates8g
  • carbs14g
  • sugars10g
  • fibre6g
  • protein18g
  • salt1.38g
    low

Method

  • step 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.

Recipe from Good Food magazine, July 2007

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.6 ratings
Advertisement
Advertisement
Advertisement