Fiery egg and spinach curry recipe
Egg and spinach served up with a fiery accompaniment of ginger, chilli, cinnamon, turmeric and garam masala.
Ingredients
- 8 large eggs
- 1 large onion, sliced
- 500 ml tomato passata
- 3 fresh tomatoes, quartered
- 200 ml chicken or vegetable stock
- 150 g baby spinach
- 1 handful fresh coriander
- 1 pinch salt
- 1 pinch pepper
- 75 g basmati rice per person
- 1 naan bread per person
- 1 onion, peeled and chopped roughly
- 5 cloves garlic, peeled
- 1 thumbsized piece fresh ginger, peeled
- 1 red chilli
- 1 tsp cinnamon
- 1 tbsp garam masala
- 1 tsp fennel seeds
- 1 tsp turmeric
- 2 tbsp vegetable oil
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Bring a large pan of water to a rolling boil and gently add the eggs. Cook at a simmer for 7 minutes then place the eggs into a bowl of iced water to stop the cooking process. When cool enough to handle, peel and set aside.
- Place the curry paste ingredients in a blender along with a small dash of oil and blitz into a fine paste.
- Fry the onions in some oil for 3-4 minutes. Add the curry paste and fry for a further 3 minutes. Add the passata, fresh tomato quarters and stock. Simmer for 10 minutes.
- Just before serving, stir through the spinach until wilted. Season to taste and add in the halved eggs.
- Divide between four bowls. Garnish with fresh coriander and serve with basmati rice and naan bread if liked.
Recipe provided by www.eggrecipes.co.uk
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