Egg and Veg Creamy Curry recipe

Preparation Time: 20 minutes | Cooking Time: 20 minutes

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


  1. 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.

  2. 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.

  3. 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.

  4. Quarter the eggs and stir through the curry before serving.

If you prefer, just slice the eggs and serve on top of the curry. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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