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Tomato and egg curry
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A speedy take on an Indian classic.
2 tsp tamarind paste
1-2 tsp hot chilli powder
15g fresh root ginger, finely grated
3 garlic cloves, 2 crushed, 1 sliced
20 fresh or dried curry leaves
1 essential large baking potato, peeled and cut into roughly 1.5cm cubes
160g essential spinach
1 tsp vegetable oil
¼ tsp black mustard seeds
¼ tsp cumin seeds
1. In a medium pan, mix 150ml water with the passata, tamarind, chilli powder, ginger, crushed garlic and 10 curry leaves. Bring to the boil then simmer gently for 20 minutes, stirring occasionally and adding a little water if needed. Meanwhile, bring a small pan of salted water to the boil. Cook the potato for 5 minutes; transfer with a slotted spoon to the curry for the remaining cooking time.
2. Boil the eggs for 8 minutes, then cool in a bowl of cold water, peel and halve. Heat the chapattis in a dry frying pan. Set aside on a warm plate; cover with an upturned plate.
3. Stir the spinach into the curry until wilted; season. Spoon into bowls and add the eggs. Heat the oil in the frying pan over a medium heat; add the sliced garlic, mustard seeds, cumin seeds and remaining 10 curry leaves. Cook for 30 seconds, until sizzling; spoon over the curry. Serve with the chapattis.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.