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Egg curry with spinach and naan

Creamy egg curry with tender potato and vibrant spinach.
Thick, spicy-smooth sauce clings to every bite.
Serve it over warm naan for a cozy, satisfying meal.

dinner ⏱ 25 min 520 kcal / portion 55.0 g carbs / portion (estimated) eggglutentree nuts 🔗 Original source

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Egg curry with spinach and naan
v1 · rb0e705f985 20260727Z1751 6 pieces egg 500 g potato 4 tbsp sunflower oil 2 tbsp curry madras spice blend 400 g chopped tomato 200 g whole wheat naan bread 5 g coriander fresh 🔥 ⏱ 7 min preheat oven to 200°C; cook eggs until half-soft; rinse in cold water and peel 🍳 ⏱ 15 min cut potatoes into 3 cm pieces; cook until done and drain 🔪 roughly chop onions, garlic, and ginger; blend with cashews into a smooth paste 🍳 ⏱ 2 min fry eggs in 1/3 oil until golden all around; remove and keep aside 🍳 ⏱ 5 min fry onion-cashew paste in remaining oil; fry curry madras spice blend for 1 min 🍳 ⏱ 10 min add chopped tomatoes and simmer 🍳 ⏱ 5 min add spinach, potatoes, and water; heat prepare naan bread according to package instructions 🍳 combine fried eggs into curry base; heat through and then serve with naan and sprinkle with coriander leaves Egg Curry 🎉 2 pieces onion 4 pieces garlic 10 g ginger 50 g cashew 450 g spinach 250 ml water 3 pieces onion, garlic, ginger, cashew 1⅓ tbsp 3 pieces 2⅔ tbsp chopped tomato spinach, water coriander
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Preparation steps

  1. preheat oven to 200°C; cook eggs for 7 min until half-soft; rinse in cold water and peel
  2. cut potatoes into 3 cm pieces; cook for 15 min until done and drain
  3. roughly chop onions, garlic, and ginger; blend with cashews into a smooth paste
  4. fry eggs in 1/3 oil for 2 min until golden all around; remove and keep aside
  5. fry onion-cashew paste in remaining oil for 5 min; fry curry madras spice blend for 1 min
  6. add chopped tomatoes and simmer for 10 min
  7. add spinach, potatoes, and water; heat for 5 min
  8. prepare naan bread according to package instructions
  9. combine fried eggs into curry base; heat through and then serve with naan and sprinkle with coriander leaves

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