Fiery egg and spinach curry recipe

• 8 large eggs
• 1 large onion, sliced
• 500 ml (17.6fl oz) tomato passata
• 3 fresh tomatoes, quartered
• 200 ml (7fl oz) chicken or vegetable stock
• 150 g (5.3oz) baby spinach
• 1 handful fresh coriander
• 1 pinch salt
• 1 pinch pepper
• 75 g (2.6oz) basmati rice per person
• 1 naan bread per person
• 1 onion, peeled and chopped roughly
• 5 cloves garlic, peeled
• 1 thumbsized piece fresh ginger, peeled
• 1 red chilli
• 1 tsp cinnamon
• 1 tbsp garam masala
• 1 tsp fennel seeds
• 1 tsp turmeric
• 2 tbsp vegetable oil

1. Bring a large pan of water to a rolling boil and gently add the eggs.
2. Cook at a simmer for 7 minutes then place the eggs into a bowl of iced water to stop the cooking process.
3. When cool enough to handle, peel and set aside.
4. Place the curry paste ingredients in a blender along with a small dash of oil and blitz into a fine paste.
5. Fry the onions in some oil for 3-4 minutes.
6. Add the curry paste and fry for a further 3 minutes.
7. Add the passata, fresh tomato quarters and stock.
8. Simmer for 10 minutes.
9. Just before serving, stir through the spinach until wilted.
10. Season to taste and add in the halved eggs.
11. Divide between four bowls.
12. Garnish with fresh coriander and serve with basmati rice and naan bread if liked.

eggs, onion, tomatoes, chicken, baby spinach, coriander, salt, pepper, basmati rice, bread, onion, garlic, fresh ginger, red chilli, cinnamon, garam masala, fennel seeds, turmeric, vegetable oil

Taken from www.lovefood.com/guide/recipes/27337/fiery-egg-and-spinach-curry (may not work)