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Aromatic egg, spinach and potato curry

Name: Aromatic egg, spinach and potato curry
Cook time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Indian recipes
Ingredients: ⅓ quantity https://www.deliciousmagazine.co.uk/recipes/fragrant-curry-sauce/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

Published: 20 Jun 19
Updated: 18 Mar 24

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!

Easy
May 2019

Test kitchen approved

Serves 2
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

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Ingredients

⅓ 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

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Method

Gently reheat the curry sauce in a shallow pan. Keep at a low simmer, covered with a tight-fitting lid.
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.
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.