Egg and Spinach Curry with Rice
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The eggs are cooked before they meet the sauce, so the simmer at the end is only to warm them. Longer and the yolks go chalky.
Protein is 23 g, lower than a chicken curry at the same weight. A third egg adds 7 g and about 80 kcal.

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