Egg, Ginger & Spinach Curry

Name: Egg, Ginger & Spinach Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 green chillies, finely sliced; 200 g/7 oz baby spinach; 1 tbsp garam masala; 1 tsp sugar; 200 ml/7 fl oz/scant 1 cup water; 8 large eggs; ½ tsp chilli powder; 1½ tsp salt; 2 tsp ground cumin; 4–6 tbsp vegetable oil; 1 x 400 g/14 oz can of chopped tomatoes; ½ tsp ground turmeric; 4 garlic cloves, peeled and finely chopped or grated; 7.5 cm/3 in piece of fresh ginger, peeled and finely chopped or grated; 2 tsp black mustard seeds; 2 brown onions, finely chopped; 2 tsp cumin seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

This is a staple fare. A good egg curry is in the repertoire of many Indian families – it’s one of those dishes that seems to evoke nostalgia in everyone. This is a lovely, substantial dish with a good kick of ginger and heat from the green chillies, which can of course be adjusted to suit your own taste and heat tolerance level.

Ingredients

8 large eggs
4–6 tbsp vegetable oil
2 tsp cumin seeds<

Asia
India
Main course
Vegetarian
Gluten-free

Method

Hard-boil the eggs, then cool and peel. Cut the eggs in half, then set aside.
Heat 4 tbsp of the oil in a wide-based pan over a medium heat. When hot, add the cumin and mustard seeds and cook until dark brown. Add the onions and cook for 5–6 minutes, or until starti