Veggies are cooked quickly in korma curry paste, then simmered with coconut milk and combined with hard-boiled eggs in this easy recipe. Serve with naan bread or rice to mop up the sauce.
- 175g green beans
- 175g cherry tomatoes
- 175g spinach leaves
- 100ml low fat coconut milk
- 2 tbsp. korma curry paste
- 1 tbsp. oil
- 1 onion
- 3 eggs
- 200ml water or veg stock
Put the eggs into a pan and cover with cold water. Bring to the boil and boil them for 8 minutes, then drain and plunge into cold water or hold under running water. Peel.
Meanwhile, halve the tomatoes, thinly slice the onion and trim the green beans. Heat the oil in a large frying pan, then add the onion and fry for 5-7 minutes or until golden and softened.
Add the beans and curry paste and fry off for a minute or two, then add the water. Cover and cook for 5 minutes, then stir in the spinach, tomatoes and coconut milk. Bring the coconut milk just to a simmer and cook until the spinach is wilted.
Quarter the eggs and stir through the curry before serving.