Lower 3 eggs into boiling water and simmer for 8-10 minutes, until the yolks are firm. Cool under cold water, peel and halve.
Meanwhile, soften 1 sliced onion in 1 tablespoon of oil over medium heat for 5 minutes.
Stir in 2 tablespoons of korma curry paste, 175g of halved green beans, and 200ml of water. Cover and simmer for 5 minutes.
Add 175g of spinach, 175g of cherry tomatoes, and 100ml of reduced-fat coconut milk. Simmer until the spinach wilts and the beans are tender. Season with salt and top with the eggs.
