Fiery egg and spinach curry

Ingredients (4 Servings)

• 8 large British Lion eggs
• 1 large onion, sliced
• 1 carton (500ml) tomato passata
• 3 fresh tomatoes, quartered
• 200ml chicken or vegetable stock
• 150g baby spinach
• Fresh coriander to garnish
• Salt and pepper
• Basmati rice and naan to serve

• 1 onion, roughly peeled and chopped
• 5 cloves garlic, peeled
• 1 thumbsized piece fresh ginger, peeled
• 1 red chilli
• 1 tsp cinnammon
• 1 tbsp garam masala
• 1 tsp fennel seeds, crushed
• 1 tsp turmeric
• 2 tbsp vegetable oil

Directions

• Bring a large pan of water to a rolling boil and gently add the eggs. Cook at a simmer for 7 minutes then place the eggs into a bowl of iced water to stop the cooking process. When cool enough to handle, peel and set aside.
• Place the curry paste ingredients in a blender along with a small dash of oil and blitz into a fine paste.
• Fry the onions in some oil for 3-4 minutes. Add the curry paste and fry for a further 3 minutes. Add the passata, fresh tomato quarters and stock. Simmer for 10 minutes.
• Just before serving, stir through the spinach until wilted. Season to taste and add in the halved eggs.
• Divide between four bowls. Garnish with fresh coriander and serve with basmati rice and naan bread if liked.

Nutrition

Per serving:

• Calories:- 124

• Fat:- 4 g

• Cholesterol:- 12 mg

• Sodium:- 75 mg

• Carbohydrate:- 55 g

• Fiber:- 6 g

• Protein: 52 g