Anda curry, boiled eggs in tomato-onion gravy

Ingredients

For 1 serving

• Eggs3
• Canned peeled tomatoes150 g
• Onion70 g
• Garlic1 clove
• Ginger5 g
• Garam masala1 teaspoon
• Cumin1 teaspoon
• Spinach100 g
• Basmati rice50 g
• Sunflower oil1 teaspoon
• Saltto taste

Contains: eggs,

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 9 minutes; cool them in cold water, peel and make a few shallow cuts in each so they soak up the sauce.
2. Meanwhile rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered. Finely chop the onion and garlic, grate the ginger and wash the spinach.
3. Heat the sunflower oil in a frying pan over medium heat, toast the cumin for 30 seconds, then add the onion, garlic and ginger and fry for 5 minutes, until the onion is golden; stir in the garam masala for a few seconds.
4. Add the peeled tomatoes, crushed with a fork, season with salt and simmer for 8 minutes over medium-low heat, until the sauce thickens.
5. Add the spinach and eggs and cook for 4 minutes, turning the eggs in the sauce, until the spinach has wilted.
6. Serve the curry with the rice.