Egg Curry with Spinach and Coconut

Make egg curry with spinach and coconut, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
3 large, about 165 g Egg
80 g Onion
1 tbsp (15 g) Indian curry paste
100 ml Reduced-fat coconut milk, tinned (The reduced-fat tin. Full-fat coconut milk adds about 100 kcal to this portion.)
100 g Spinach
A small piece, grated Fresh ginger
A handful Fresh coriander
A squeeze Lime juice
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Lower the eggs into boiling water and cook for eight minutes, then cool in cold water and peel. Halve them lengthways.
2. While the eggs cook, fry the sliced onion in the curry paste over a medium heat for six minutes, adding a splash of water if it sticks, until soft. Add the ginger for the last minute.
3. Pour in the coconut milk and 50 ml of water, bring to a simmer, then add the spinach in handfuls and cook for two minutes until wilted. Season.
4. Lay the egg halves in the sauce cut-side up, spoon the sauce over and warm through for two minutes. Finish with coriander and lime.

Contains eggs.
Some jars contain mustard seed. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/egg-curry-spinach-coconut

AI-generated images illustrating the recipe.

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