Egg Curry with Spinach and Coconut
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The curry paste carries its own oil, so no extra goes in the pan. Pastes range from 200 to 300 kcal per 100 g; a tablespoon is about 40 either way.
Eight minutes gives a yolk that is set at the edge and fudgy at the centre, which holds up better in sauce than a runny one.

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