Save to your scrapbook
Egg & spinach curry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 British Blacktail Free Range Large Eggs
1 tsp turmeric
1 tsp chilli powder
4 tbsp sunflower or vegetable oil
1/2 tsp granulated sugar
1 bay leaf
1 medium onion, finely chopped
2.5cm piece ginger, peeled and grated
2 cloves garlic, grated
2-3 ripe, large tomatoes, finely chopped
200g spinach, washed
½ tsp garam masala
Fresh coriander, to serve
1. Boil the eggs in plenty of water for 10 minutes, shell and make 2 diagonal slits on them. Toss them in 1/2 the turmeric and 1/2 the chilli in a bowl. Warm the oil over a high heat in a frying pan, then sauté the eggs for a couple of minutes until the skin blisters. Remove with a slotted spoon into the bowl for later.
2. Reduce the heat to medium. Tip the sugar into the oil remaining in the pan, add the bay leaf and cook the onion with a pinch of salt for 10 minutes, or until golden. Add the ginger and garlic and sauté for another 2 minutes.
3. Mix in the tomatoes with the remaining turmeric and chilli powder. Cook for 10 minutes, or until the spices integrate and the tomatoes lose their shape.
4. Add about 125ml water and the spinach, then let it heat through and simmer. As it wilts, stir through the garam masala, add the eggs, stir through and add salt to taste. Serve sprinkled with fresh coriander. Steamed rice is great to serve with it.
Typical values per serving:
vegetarian/2 of your 5 a day/gluten free/low in sat fat
This recipe was first published in September 2021.