Egg and Spinach Curry
You might be thinking, egg? In a curry? but trust me this tastes amazing, is full of protein and tomatoey goodness.
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  1. 6 eggs
  2. 600g chopped plum tomatoes
  3. 100g spinach, chopped
  4. 1 large onion, finely chopped
  5. 2 inch piece of ginger, grated
  6. 1 green chilli, finely chopped
  7. 2 cloves of garlic, crushed
  8. 1 tsp. mustard seeds
  9. 2 tsp. cumin seeds
  10. 6 cloves
  11. 2 inch piece of cinnamon
  12. 1 tsp. cumin and coriander powder
  13. 1 tsp. turmeric
  14. 1 tsp. mango powder (optional)
  15. 1 tbsp. coconut oil
  16. Generous handful of fresh coriander, chopped
  17. Salt to taste
  1. Hard boil and peel 6 eggs and set aside.
  2. Heat the coconut oil in a medium sized pan on a medium heat.
  3. Add the mustard seeds and put the lid on as they will pop.
  4. When the mustard seeds start to pop add the cumin seeds, cloves and cinnamon stick and temper for 15 seconds.
  5. Add the onion, ginger, chilli and garlic to the pan and stir. Cook until the onions are brown, stirring occasionally to avoid burning the onions.
  6. When the onions are brown, add the turmeric and cumin and coriander powder.
  7. Add the tomatoes to the pan and stir.
  8. Add the mango powder (optional).
  9. Turn heat down and simmer for 10 minutes.
  10. Chop the boiled eggs into quarters and add to the pan along with the spinach and cook and cook for a further 5 minutes.
  11. Add the chopped coriander and salt to taste, stir and take off the heat.
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