Egg Curry in coconut milk and spinach sauce – Radikal Kitchen

Ingredients

• 6 hard boiled eggs
• 3 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 4 green cardamom Pods
• 5 Peppercorns, lightly smashed
• 12 curry Leaves
• 2 large onions, finely sliced
• 1 tsp ginger paste
• 1 tsp garlic paste
• 3 green chillies slit
• 1/2 can tin tomato
• 200 gms spinach, washed and chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 1/2 tsp chili powder
• 2 tbsp malt vinegar
• 1 tin Coconut Milk
• Salt to taste
• Handful chopped coriander leaves to garnish