Saturday, April 10, 2010
20100410 Egg curry
(SOURCE: BBC Easy Cook Magazine)
1 onnion, finely sliced
1 tbsp vegetable oil
2 tbsp korma curry paste
175g green beans, trimmed and halved
175g young spinach leaves
175g cherry tomatoes
100ml coconut milk
1. Boil the eggs for about 8 minutes, then cool under cold running water before peeling off the shells.
2. Meanwhile, fry the onion in the oil for about 5 minutes, until softened and lightly colored, then stir in the curry paste and beans. Add 200ml water, then cover and cook for 5 minutes. 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.