Dean Edwards' fiery egg and spinach curry

cooking oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier while sunflower oil is more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a healthier herb option, while dried cilantro is cheaper.

Boil the eggs for 7 minutes for a medium hard-boiled texture.

Fry chopped onion in a dash of oil until browned.

In a blender, combine 5 cloves of garlic, fresh ginger, onion, green chili, and a dash of oil; blend into a fine paste.

Add garam masala, turmeric, cinnamon, and fennel seeds to the blender and blend again.

Add the blended paste to the pan with the browned onions and cook for a couple of minutes.

Add tomato paste and chicken stock to the pan and bring to a simmer.

Quarter fresh tomatoes and add them to the pan.

Once the eggs are boiled, refresh them in cold water to stop cooking; peel and split them in half.

Add most of the halved eggs to the curry along with a handful of fresh spinach.

Serve the curry over cooked basmati rice and garnish with remaining egg halves and fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens