Egg And Spinach Curry

• 2 tablespoons vegetable oil
• 1 onion thinly sliced
• 1 inch ginger piece, peeled, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 14 ounces chopped tomatoes
• 2 tablespoons lemon juice
• 8 hard-boiled eggs peeled and halved
• 2 ounces baby spinach
• basmati rice cooked, and chapattis, to serve

1. In a large frying pan, heat oil on high. Cook onion 4-5 mins, stirring often, until golden. Stir in ginger and spices. Cook 1 min. Add tomatoes, lemon juice and 1/3 cup water. Simmer 3-4 mins, until thickened. Add eggs, cut-side up. Simmer 1-2 mins, until heated through. Stir in spinach and season to taste. Serve with rice and chapattis.

vegetable oil, onion, ginger, ground cumin, ground coriander, cayenne pepper, tomatoes, lemon juice, eggs, baby spinach, basmati rice

Taken from www.yummly.com/recipe/Egg-and-Spinach-Curry-1400362 (may not work)