Hard-boiled egg curry with spinach, tomato, ginger and yoghurt

Categories: Curry, Vegetarian

Ingredients

• 100ml olive oil
• 3 large brown onions, halved and sliced
• 5 cloves garlic, chopped
• 100g fresh ginger, cut into matchsticks
• 2 teaspoons mustard seeds
• Sea Salt
• Freshly Cracked Black Pepper
• 2 large red chillies, chopped
• 2 teaspoons turmeric
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1/2 teaspoon five-spice powder
• 2 teaspoons sugar
• 1 x 400g can chopped tomatoes
• 250ml chicken stock or water
• 4 large handfuls baby spinach, shredded
• 1 cup plain yoghurt
• 8 hard-boiled free-range eggs, peeled and halved
• 1 bunch coriander, leaves only
• Steamed rice, to serve

Directions

1. Heat olive oil in a heavy-based saucepan over medium-heat

2. Add onions, garlic and ginger and cook for 4 minutes

3. Add mustard seeds and a large pinch of salt and stir, then add dried chillies, remaining spices and sugar and cook for 1 minute

4. Add tomatoes, and stock (or water), then simmer over low heat for 8-10 minutes

5. Add spinach and yoghurt and cook for a further 8-10 minutes

6. Add eggs and check seasoning

7. Stir through coriander leaves

8. Serve curry with steamed rice

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