Healthy egg and spinach curry

Total Time

35 min

Preparation Time

10 min

Cooking Time

25 min

436

Ingredients (4 Servings)

  • 8 large 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
  • For the curry paste:
  • 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:- 170
  • Fat:- 4 g
  • Cholesterol:- 12 mg
  • Sodium:- 77 mg
  • Carbohydrate:- 69 g
  • Fiber:- 6 g
  • Protein: 38 g