Egg And Spinach Curry

Name: Egg And Spinach Curry
Ingredients: 2 tablespoons vegetable oil; 1 onion thinly sliced; 1 inch ginger piece, peeled, finely chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 14 ounces chopped tomatoes; 2 tablespoons lemon juice; 8 hard-boiled eggs peeled and halved; 2 ounces baby spinach; basmati rice cooked, and chapattis, to serve

11 ingredients

1 steps

Ingredients

2 tablespoons vegetable oil
1 onion thinly sliced
1 inch ginger piece, peeled, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
14 ounces chopped tomatoes
2 tablespoons lemon juice
8 hard-boiled eggs peeled and halved
2 ounces baby spinach
basmati rice cooked, and chapattis, to serve

Directions

1

In a large frying pan, heat oil on high. Cook onion 4-5 mins, stirring often, until golden. Stir in ginger and spices. Cook 1 min. Add tomatoes, lemon juice and 1/3 cup water. Simmer 3-4 mins, until thickened. Add eggs, cut-side up. Simmer 1-2 mins, until heated through. Stir in spinach and season to taste. Serve with rice and chapattis.