Fiery egg and spinach curry recipe
Egg and spinach served up with a fiery accompaniment of ginger, chilli, cinnamon, turmeric and garam masala.
Ingredients
- 8 large eggs
- 1 large onion, sliced
- 500 ml tomato passata
- 3 fresh tomatoes, quartered
- 200 ml chicken or vegetable stock
- 150 g baby spinach
- 1 handful fresh coriander
- 1 pinch salt
- 1 pinch pepper
- 75 g basmati rice per person
- 1 naan bread per person
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