Egg curry with spinach and naan

dinner · ⏱ 25 min · 4 portions · 55.0 g carbs / portion · allergens: egg, gluten, tree nuts

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
http://flowcooking.food/en-us/recipe/955/egg-curry-with-spinach-and-naan/