June 23 2022
No more leftover spinach in the bottom of the bag; this delicious recipe is a great way to save it from going to waste. For a combination that packs as much protein as it does flavour, our spinach and egg curry is a tasty lunch or dinner – it’s spicy, feisty and tasty!
1 large onion, finely sliced
2 cloves of garlic, finely sliced
3cm piece of ginger, grated
1 red chilli, finely sliced
1 teaspoon black mustard seeds
2 tablespoons tikka masala curry paste
1 tin chopped tomatoes
1 tin coconut milk
4 Respectful eggs
200g baby spinach
½ bunch of coriander, leaves picked
Place a large pan on a medium heat and add a splash of oil. Fry the onion for 10 minutes before adding the garlic, ginger, chilli and mustard seeds and fry for another 2 minutes.
Add the curry paste and fry for another 2 more minutes, then tip in the chopped tomatoes and coconut milk. Bring to a boil and turn the heat down to a simmer for 15 minutes, or until thickened.
Meanwhile, boil the eggs for 7 minutes in a pan of boiled water, until jammy and soft. Drain the eggs and run under cold water, then peel away their shells.
When the curry is thickened, season to taste with salt and pepper and add the spinach. Cover with a lid and cook until the spinach has wilted.
Warm the naans according to pack instructions.
Cut the boiled eggs in half and nestle them in the curry. Squeeze over the lemon juice and sprinkle over coriander leaves. Serve with the warmed naan breads.