Egg and spinach masala curry
Soft boiled eggs in a spiced tomato and spinach sauce. Cheap, filling and ready in half an hour.
- Time30 min
- LevelEasy
- Costabout £0.88 a head
Ingredients
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Method
- 1
Lower the eggs into boiling water and cook for 8 minutes. Cool them under cold water, then peel.
8 min - 2
Heat the oil in a wide pan and fry the onion for 6 minutes until golden.
6 min - 3
Stir in the garlic, ginger, cumin, coriander, turmeric and chilli. Cook for 1 minute.
- 4
Add the tomatoes, water and salt. Simmer for 10 minutes until thick and glossy.
10 min - 5
Stir in the spinach until wilted, then add the garam masala.
- 6
Halve the eggs, nestle them into the sauce and warm through for 2 minutes. Serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.