Spinach, Egg and Potato Curry - River Cottage

Ingredients

• 3 tbsp rapeseed oil
• 2 large onions, halved and finely sliced
• 4 garlic cloves, finely sliced
• 2–3 medium-hot green chillies, sliced
• 40g root ginger, finely chopped
• 2 tbsp korma or other curry powder
• 400ml coconut milk
• 400ml vegetable stock
• 6 eggs
• 500g cooked small waxy or salad potatoes, halved
• 400g spinach, any tough stems removed, large leaves shredded
• Juice of 1 small lemon
• A large handful of coriander, stalks removed, leaves chopped
• 30g flaked almonds, toasted
• Sea salt and black pepper