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Egg Curry with Spinach and Coconut

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

1 serving · 9 ingredients · 4 steps

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Egg Curry with Spinach and Coconut, plated and ready to serve. — The finished recipe. Egg Curry with Spinach and Coconut

Ingredients 1 to 6 for egg curry with spinach and coconut arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for egg curry with spinach and coconut arranged separately on a dark worktop. — Ingredients 7 to 9. A handful Fresh coriander. A squeeze Lime juice. To taste Salt

Egg Curry with Spinach and Coconut, preparation step 1: Lower the eggs into boiling water and cook for eight minutes, then cool in cold water and peel. Halve them lengthways. — Step 1. Lower the eggs into boiling water and cook for eight minutes, then cool in cold water and peel. Halve them lengthways.

Egg Curry with Spinach and Coconut, preparation step 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. — Step 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.

Egg Curry with Spinach and Coconut, preparation step 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. — Step 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.

The finished egg curry with spinach and coconut. — Step 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.

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