When I first made this curry, I had a few bits and pieces in the fridge and an almost-bare cupboard. It turned out to be a success and can be a surprisingly filling meal when eaten with steamed rice. I’ve also served it with roast chicken rubbed with a garlic, pepper and chili spice mix.
Ingredients
- 100 ml Olive oil
- 3 Large brown onions (halved and sliced)
- 5 Cloves garlic (chopped)
- 80 g Fresh ginger (cut into matchsticks)
- 2 tablespoons Mustard seeds
- Sea salt and freshly ground black pepper
- 2 Large red chilies (cut in half lengthways)
- 3 teaspoons Ground turmeric
- 3 teaspoons Ground coriander
- 2 teaspoons Cumin (ground)
- 1/2 teaspoon Chinese five-spice powder
- 3 tablespoons Castor sugar
- 400 g Can chopped tomatoes
- 250 ml Chicken stock or water
- 4 Large handfuls baby spinach (shredded)
- 1 cup Plain yoghurt
- 8 Hard-boiled free-range eggs (peeled and halved)
- 1 bunch Coriander (fresh) (leaves only)
Instructions
- Heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, garlic and ginger and cook for 4 minutes. Stir in the mustard seeds and a large pinch of salt, then add the chilli, remaining spices and sugar and cook for 1 minute. Add the tomatoes and stock or water, then simmer over low heat for 8-10 minutes.
- Add the spinach and yogurt and cook for a further 8-10 minutes. Add the eggs and check the seasoning. Stir in the coriander leaves and serve with steamed rice.
Notes
Serves 4-6