Swede and coconut curry
Roast your swede on a baking tray to bring out the nutty flavour, meanwhile boil the eggs then cool them in a bowl of iced water. In a frying pan, make your curry with the paste, coconut milk, lime juice and salt. Simmer, and add your vegetables. Serve in bowls and top with your eggs then garnish with chilli and coriander and a side of bread or rice and chutney.
10 mins to prepare and 35 mins to cook
Each serving contains
of the reference intake