The finished recipe. Egg and Spinach Curry with RiceIngredients 1 to 6. 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 gingerIngredients 7 to 12. 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 SaltStep 1. Boil the eggs for eight minutes, cool in cold water and peel. Halve them lengthways.Step 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.Step 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.Step 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.
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