Potato, egg and spinach curry

Potato, egg and spinach curry


5 people made this

About this recipe: You don't need to be vegetarian to enjoy this dish. Delicious, healthy and nutritious. Serve with basmati rice and mango chutney.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 1 large potato, peeled and diced
  • 3 eggs
  • 1 tablespoon vegetable oil
  • 2 large onions, peeled and sliced
  • 2 rounded tablespoons madras hot curry paste (or 1 heaping teaspoon Fern's® Hot Curry Paste)
  • 1 teaspoon dried cumin
  • 1 teaspoon dried coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic granules
  • salt and pepper to taste
  • 6 balls frozen chopped leaf spinach
  • 1 tablespoon tomato puree
  • cooked basmati rice, for serving
  • mango chutney, for serving (optional)

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Place the diced potatoes in a microwave safe bowl and add 1 tablespoon water. Cook on high for 4 minutes.
  2. Boil the eggs for 10 minutes or until hard boiled. Cool, remove the shells and cut each egg into quarters. Cover and place in the fridge until serving.
  3. Heat a frying pan with oil and add the onions. Cook for about 5 to 10 minutes until translucent and beginning 'to catch' a little - this gives a great flavour.
  4. Add the potatoes and mix in well. Add the curry paste, cumin, coriander, ginger, garlic and season with salt and pepper. Mix well.
  5. Next add the frozen spinach and 120 to 180ml boiling water. Stir well to combine and mix until the spinach has thawed. Add the tomato puree, stir. Bring to the boil then turn down to a simmer. Cook low for 1 hour to 90 minutes. (I place just enough water to almost cover the vegetables but you do not want this to be a thin sauce. Start with less, keep and eye on it and you can always add more water if necessary.)
  6. When ready to serve, plate up the rice, the curry and the eggs divided between 2 mixed into the curry. Add mango chutney on the side.

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Reviews (3)


Very easy and delicious. - 11 Apr 2015


Really tasty. I used fresh chard instead of spinach and it was fab. I'll definately be having this again. - 10 Sep 2014


Really easy to make, healthy and very tasty. I used fresh spinach so not so much water. - 15 Apr 2014

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