Always check the labels of the products you use.
Method
- 1
Cool. Boil the eggs for 8 mins, next cool under cold running water before peeling off this shells. Fry this onion in the oil for around 5 mins, till softened and gently coloured, next mix in the curry paste and beans.
- 2
Cook. Tip in 200ml water, next put a lid on and cook for 5 mins. Tip in the spinach, tomatoes and coconut milk, next bring to a gentle simmer, mixing till this spinach is just wilted.
- 3
Finish. Spoon onto two plates, next halve the eggs plus sit them on top. Offer with toasted naan or pittas.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 4.3 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 217 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 189 kcal |
| Protein | 8.2 g |
| Carbohydrate | 10.9 g |
| of which sugars | 4.5 g |
| of which free sugars | 0.1 g |
| Fat | 13.6 g |
| of which saturates | 6.6 g |
| Fibre | 3.5 g |
| Salt | 0.84 g |
Protein per 100 kcal
4.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
