Aromatic egg, spinach and potato curry

Aromatic egg, spinach and potato curry
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

Use up any leftovers from our fragrant curry sauce recipe for this easy vegetarian egg, spinach and potato curry. It’s also free from dairy and gluten – so everyone can enjoy it!

Nutrition: per serving

Calories
577kcals
Fat
43.9g (31.4g saturated)
Protein
15.2g
Carbohydrates
28.1g (8.7g sugars)
Fibre
4.3g
Salt
0.4g
Calories
577kcals
Fat
43.9g (31.4g saturated)
Protein
15.2g
Carbohydrates
28.1g (8.7g sugars)
Fibre
4.3g
Salt
0.4g

Ingredients

  • quantity fragrant curry sauce (430ml)
  • 200g baby new potatoes, quartered
  • 2 large free-range eggs
  • Large handful baby leaf spinach
  • 1 spring onion, finely sliced
  • Small handful coriander, chopped
  • 1 red chilli, finely sliced
  • Steamed basmati rice to serve

Method

  1. Gently reheat the curry sauce in a shallow pan. Keep at a low simmer, covered with a tight-fitting lid.
  2. Meanwhile, put the potatoes in a large pan filled with water, bring to the boil and simmer for 5 minutes. Add the eggs (in their shells) and simmer for 5 minutes (for a fudgy yolk) or cook to your preference.
  3. Drain the potatoes and eggs. Add the potatoes straight to the curry sauce along with the spinach. Stir, then keep warm. Run cold water over the eggs until cool enough to handle, then shell, cut in half and add to the curry.
  4. Sprinkle over the sliced spring onion, chopped coriander, sliced chilli and plenty of ground black pepper. Serve with the basmati rice.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
September Cover

Rate & review

Rate

3.6 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.6 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

September 2019