Egg and Spinach Curry with Rice

Make egg and spinach curry with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
100 g Spinach
80 g Onion
200 g Chopped tomatoes, tinned
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
1 tbsp (15 g) Indian curry paste
100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
5 g Rapeseed oil
A pinch, to finish Garam masala
A handful Fresh coriander
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Boil the eggs for eight minutes, cool in cold water and peel. Halve them lengthways.
2. Fry the onion in the oil over a medium heat for ten minutes until golden, then add the garlic, ginger and curry paste for a minute.
3. Add the tomatoes and a splash of water and simmer for ten minutes until thick. Stir in the spinach until it wilts, then salt it.
4. Lay the eggs cut side up in the sauce, spoon some over them and warm through for three minutes. Garam masala and coriander on top, rice alongside.

Contains eggs.
Some jars contain mustard seed. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/egg-spinach-curry-rice

AI-generated images illustrating the recipe.

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