Spiced Egg Curry with Coconut and Greens
A quick and flavorful egg curry with a creamy coconut sauce, wilted spinach, and cherry tomatoes, perfect for scooping up with warm naan.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings2
This egg curry is a fantastic weeknight dinner that comes together in just 30 minutes. It's a great way to use basic ingredients to create a dish that's both comforting and satisfying.
The combination of soft boiled eggs, aromatic korma paste, and creamy coconut milk creates a rich sauce that's balanced by the freshness of spinach and tomatoes. Serve it with toasted naan or pita bread for a complete meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the eggs in a saucepan, cover with cold water, and bring to a boil. Boil for 8 minutes, then drain and cool under cold running water. Peel the eggs and set aside.
- In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the korma paste and green beans, and cook for 1-2 minutes until fragrant.
- Pour in 200ml of water, bring to a simmer, then cover and cook for 5 minutes, until the beans are tender.
- Add the spinach, cherry tomatoes, and coconut milk. Stir gently and bring to a simmer, cooking until the spinach has just wilted.
- Spoon the curry onto two plates. Halve the boiled eggs and place them on top. Serve with toasted naan or pita bread.
💡 Tips
- For a spicier curry, add a pinch of chili flakes along with the korma paste.
- If you don't have korma paste, you can substitute with any mild curry paste.
- To make it vegan, replace the eggs with tofu or chickpeas.
Inspired by a recipe from BBC Good Food