Tomato and Spinach curry with hard boiled eggs

Tomato and Spinach Curry - There's a real depth of flavour to this vegetarian curry but it's deeply fragrant rather than deeply hot. It also happens to be super healthy and great for preparing ahead of time. And the eggs? A winner.

This is a great curry for preparing ahead of time - pre-cook the hard boiled eggs, make the curry sauce and combine the two when you are ready to eat. Just add some rice and a few Naan breads.

Adapted from Karen Martini's book, 'Cooking at Home'


  • 100 ml (4 floz) extra virgin olive oil
  • 3 large onions, sliced
  • 4 cloves of garlic, finely chopped
  • 80g (3oz) fresh ginger, grated
  • 2 tablespoons mustard seeds
  • salt and pepper
  • 1-2 large red chillies, cut in half lengthways (adapt according to how much heat you like)
  • 3 teaspoons ground turmeric
  • 3 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon Chinese five spice powder
  • 1 teaspoon caster sugar (or to taste)
  • 400g (1lb) tin chopped tomatoes
  • 250ml (½ pint) stock, vegetable or chicken
  • 4 large handfuls baby spinach, shredded
  • 12 hard boiled eggs, peeled and halved
  • 1 bunch coriander, leaves roughly chopped


  1. Heat the olive oil in a large heavy based pan - I used a big, deep frying pan. Add the onion, garlic and ginger and cook for about 4 minutes until translucent and fragrant.
  2. Now add the mustard seeds, salt and pepper, chillies, the remaining spices and the sugar and cook gently for a minute or so.
  3. Add the tomatoes and stock to the pan and simmer gently for 10 minutes.
  4. Add the spinach at this stage and cook gently for a further 10 minutes.
  5. Now check the seasoning, add the eggs (allowing them to warm a little in the sauce) and sprinkle with coriander leaves.

Keywords: prepare ahead, vegetarian