Lovely, slightly spicy vegetarian curry with spinach and eggs. Perfectly served with rice.

20 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 300 gr fresh spinach
  • 1 onion
  • 3 eggs
  • 500 gr tomato blocks
  • 100 ml cooking cream
  • 1 clove of garlic
  • chili flakes
  • salt and pepper
  • curry spices

How to prepare it:

Chop the spinach. Place a larger frying pan and a small pan with water on the stove. Bring the water to a boiling point. Once the water is boiling add a bit of salt and the eggs. Boil the eggs for 8 minutes.

Heat up some olive oil in the frying pan and add the spinach. Let the spinach shrink. Peel and fine slice the onion. Peel the garlic, cut it in half and remove the root. Squeeze the garlic into the pan with the spinach, add the onion as well. Add the chili flakes and curry spices and stir well. Finally add the tomato blocks and the cooking cream and bring the curry to a boiling point. Try the curry and add additional spices if needed. Let the curry simmer for a couple of minutes.

Take the eggs out of the water and cool them down quickly with cold rinsing water. Once they have cooled down, peel of the skin and cut the eggs in 8 long wedges.

Add the eggs to the curry.

Serve the curry with pandan rice.