Egg curry with spinach and cauliflower rice
A proper egg curry in a spiced tomato and coconut sauce, with wilted spinach. Served over cauliflower rice, it is filling and cheap.
- Time45 min
- LevelEasy
- Costabout £1.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Lower the eggs into a pan of boiling water and cook for 8 minutes. Cool in cold water, then peel.
8 min - 2
Meanwhile heat the oil in a deep pan over a medium heat. Cook the onion for 8 minutes until soft and golden. Add the garlic and ginger and stir for 1 minute.
8 min - 3
Stir in the cumin, coriander, turmeric, paprika and chilli powder and cook for 30 seconds until fragrant.
- 4
Tip in the tomatoes and coconut milk. Simmer for 12 minutes, until the sauce is thick and slightly oily at the edges.
12 min - 5
Halve the eggs and slide them in with the spinach. Simmer for 3 minutes until the spinach wilts.
3 min - 6
Heat the cauliflower rice in a dry frying pan for 4 minutes until just tender. Serve the curry on top, scattered with coriander.
4 min
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.