An egg curry can be divisive! Some folk regard eggs exclusively as a breakfast item. Others will gladly have a frittata, shakshuka or an egg curry for dinner. It goes without saying that we belong to the second group. We like egg-based dishes because they make for quick, budget-friendly, yet nutritious meals.
In Mauritius, eggs feature in various non-breakfast dishes such as curries, briyani and in the famous rice bowl- ‘bol-renverser’ (see on instagram)
Egg curry, in particular, is a dish that both Kurvin and I grew up eating. Whilst eggs cracked in a curried tomato base was the recipe of choice at my home, hard-boiled egg and potato curry featured more commonly at Kurvin’s.
For this egg and spinach curry recipe, we were inspired by the flavours of a Mauritian vindaye, a pickle dish of vegetables, or fish. The predominant spices in a vindaye consist of mustard seeds and ground turmeric. We also introduced in the curry, coconut milk for a thick, creamy sauce and coriander powder for a richer flavour. Finally, we dropped a handful of spinach into the curry for some green goodness.
QUESTIONS YOU MAY HAVE ABOUT THIS EGG CURRY
Can I substitute hard boiled eggs with poached eggs?
Yes! It will taste just as delicious and save you from peeling boiled eggs. You could simply crack in the eggs when the base in cooked or poach the eggs separately and cover with the sauce.
Is this recipe very spicy?
No. Although this recipe contains a few spices, it is not particularly hot and you can skip the chilli altogether.
Can I use other vegetables instead of spinach?
Absolutely! Use potatoes, sweet potatoes, cauliflower, peas, mushrooms, butternut… the world is your oyster…
Egg and Spinach Curry
Ingredients
- 6 whole eggs
- 150 g spinach leaves
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 tsp mustard seeds
- 8-10 curry leaves
- 1 small piece ginger, sliced (approx 2cm)
- ¾ cup diced tomatoes (you can use canned tomatoes)
- 1 tsp turmeric powder
- 1 tbsp ground coriander
- ½ tsp sugar
- ½ tsp salt
- 100 ml coconut milk
- 100 ml water
Instructions
- Boil eggs for 8 minutes and peel.
- In the meantime, heat the oil over a medium heat in a heavy bottom pan.
- Add the mustard seeds and allow to pop and sputter for a few seconds.
- Add the onions and curry leaves and sautée for 5-8 minutes until the onions are golden and soft.
- Add the tomatoes, salt, sugar and ginger. Simmer for 5 minutes, stirring occasionally.
- Add the ground turmeric and coriander and stir for 2 more minutes.
- Loosen the curry base with the water and allow to come to a simmer before adding in the coconut milk.
- Drop in the spinach leaves and allow to wilt for a minute.
- Last, add the peeled boiled eggs (whole or halved, depending on your taste) and gently cover the eggs with the sauce. Turn off the heat and allow the eggs to sit in the sauce for a few minutes before serving.
- Garnish with fresh coriander and serve on the side of fluffy rice or with rotis.