Recipe for Spinach and Egg Curry submitted by Madcat
This is the basic recipe I use. The coconut milk gives this simple curry a great depth of flavour and adds an appealing edge of sweetness that mellows out the hotter flavours. Serves four to six.
Ingredients for Spinach and Egg Curry:
- 3 tbsp vegetable oil
- 2 large onions, peeled, halved and finely sliced
- Salt and freshly ground black pepper
- 4 cloves garlic, peeled and finely sliced
- 2-3 green chillies, sliced (remove the seeds and membrane if you don’t like it too hot)
- 5cm piece fresh ginger, peeled and finely chopped
- 1 tbsp korma or other curry powder
- 400g tin coconut milk, or reconstituted coconut milk powder
- 200ml vegetable stock
- 3 handfuls lentils (100 to 140 grams)
- 6 eggs
- 300g baby spinach or roughly torn chard leaves (without the stalks) or tops off beetroot or anything dark green, strong flavoured and easy to wilt
- Juice of 1 small lemon or a healthy splash of lemon juice
- 1 big handful fresh coriander, tough stalks removed, leaves chopped
- 30g almonds, toasted
Method for Spinach and Egg Curry:
- In a large saucepan, warm the oil over a medium heat and sweat the onions with a pinch of salt until they soften and turn golden – about 15 minutes.
- Add the garlic, chillies and ginger, and fry for a couple of minutes.
- Stir in the curry powder, cook for a minute, add the coconut milk, lentils and stock, season and leave to simmer for 15 minutes.
- Put the eggs in a pan of warm water, bring to a simmer and cook for five minutes. Drain, put them in a bowl of cold water for a couple of minutes, then peel.
- Add the eggs and spinach to the curry – put on the lid for the first minute, to encourage the spinach to wilt – and simmer gently for five minutes.
- Stir in the lemon juice and half the chopped coriander, and adjust the seasoning if necessary. Heat for only as long as it takes to warm the eggs through.
- Top with the rest of the coriander and toasted almonds, and serve with basmati rice.