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A plate of rice with a serving of egg curry. One egg is whole and the other is halved and they are covered in a thick turmeric, mustard and coconut yellow sauce. In the background is an Indian copper bowl with more curry and the spices used in the making of the curry.

Egg and Spinach Curry

Easy egg and spinach curry with mustard seeds and curry leaves
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

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.