Name: Egg and spinach curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 thinly sliced onion; 2 centimetre piece ginger, peeled, finely chopped; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 400 gram can diced tomatoes; 1/3 cup water; 2 tablespoon lemon juice; 8 hard-boiled eggs; 60 gram baby spinach; cooked basmati rice, chapati bread, to serve

Egg and spinach curry

Serve this delicious vegetarian curry with rice and warmed chapatis.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

2 tablespoon vegetable oil

1 thinly sliced onion

2 centimetre piece ginger, peeled, finely chopped

2 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

400 gram can diced tomatoes

1/3 cup water

2 tablespoon lemon juice

8 hard-boiled eggs

60 gram baby spinach

cooked basmati rice, chapati bread, to serve

Method

1.In a large frying pan, heat oil on high. Cook onion 4-5 minutes, stirring often, until golden. Mix in ginger and spices. Cook 1 minute.

2.Add tomatoes, water and lemon juice to onion mixture. Bring to simmer and cook 3-4 minutes, until thickened.

3.Halve boiled eggs and add to sauce, cut side up. Simmer 1-2 minutes, to heat through. Stir spinach through. Season to taste. Serve accompanied with rice and chapati bread.