Egg curry

• eggs↗3
• onion↗1

  finely sliced

• vegetable oil↗1 tbsp tbsp
• korma paste↗2 tbsp tbsp
• green bean↗175g g

  trimmed and halved

• young leaf spinach↗175g g
• cherry tomato↗175g g
• reduced-fat coconut milk↗100ml ml

Step-by-step instructions

1. 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.