Basmati rice bowl with curried eggs, spinach and tomatoes

Ingredients

For 1 serving

• Basmati rice60 g
• Eggs2
• Spinach120 g
• Canned peeled tomatoes150 g
• Onion50 g
• Curry powder1 teaspoon
• Coconut milk40 ml
• Peanut oil6 g
• Cilantro3 g
• Saltto taste

Contains: nuts, eggs,

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook them for 8 minutes until hard-boiled; cool them in cold water and peel.
2. Meanwhile, bring a pan of salted water to the boil, rinse the basmati rice and cook it for 12 minutes, until tender but separate; drain.
3. Finely chop the onion. Heat the groundnut oil in a frying pan over medium heat, add the onion and curry powder and fry for 3–4 minutes, until the onion is translucent and the curry smells fragrant.
4. Add the crushed tinned tomatoes and coconut milk, season with salt and simmer over low heat for 10 minutes, until the sauce thickens.
5. Add the washed spinach and the halved eggs and heat for 3 minutes, until the spinach has wilted and the eggs are hot.
6. Serve in a bowl next to the rice and finish with chopped coriander.