Egg Curry with Spinach

• 8eggs
• 3 tbspolive oil
• 2onions, finely chopped
• 4garlic cloves, crushed
• 25gginger, finely grated
• 1green chilli, finely chopped
• 2 tspground cumin
• 2 tspground coriander
• 1 tspground turmeric
• 1 tspgaram masala
• 1 x 400gtin chopped tomatoes
• 200mlwater
• 200gspinach
• 3 tbspGreek yoghurt
• 20 gcoriander leaves, torn
• fine salt
• black pepper
• 300gbasmati rice
• 60 gextra Greek yoghurt, to serve, optional (optional)

Method

1. 1Lower the eggs into a pan of boiling water and cook for 7 minutes until the whites are firm and the yolks just set. Lift into a bowl of cold water, then peel once cool enough to handle. Chop the onions while the eggs boil.
2. 2Rinse the rice until the water runs clear and put it in a saucepan with 450ml cold water and a pinch of salt. Bring to the boil, cover, turn the heat to its lowest and cook for 10 minutes until the water has been absorbed. Leave covered off the heat.
3. 3Dry the egg pan and heat the olive oil in it over a medium heat. Add the onions with a good pinch of salt and cook for 12–15 minutes until golden; the colour on the onions is the backbone of the sauce, so give them time to soften and colour.
4. 4Stir in the garlic, ginger, green chilli, cumin, ground coriander and turmeric and cook for 1 minute until the spices smell warm and stick slightly to the pan.
5. 5Add the tomatoes and water with a little salt and black pepper. Simmer for 8 minutes, stirring now and then, until the sauce is thick and oil shows at the edges.
6. 6Add the spinach in handfuls and stir for 2 minutes until it has wilted, then stir in the garam masala. Take the pan off the heat and stir in the yoghurt so it does not split.
7. 7Halve the eggs and nestle them cut side up in the sauce, spooning a little over each. Put the pan back on a low heat for 2 minutes until the eggs are hot and the sauce is bubbling gently at the edges. Scatter with the coriander and serve over the rice with the optional extra yoghurt if using.

Per serving

kcal

647

protein

26.7g

fibre

6.4g

carbs

80.5g

fat

24.1g