Boiled egg tomato curry with basmati rice and spinach

Ingredients

For 1 serving

• Eggs3
• Canned peeled tomatoes150 g
• Onion60 g
• Curry powder1 teaspoon
• Ginger5 g
• Garlic1 clove
• Spinach100 g
• Plain nonfat yogurt50 g
• Extra virgin olive oil2 teaspoons
• Basmati rice60 g
• Saltto taste

Contains: lactose, eggs,

Method

1. Put two small pans of water on to heat. When the first boils, lower the eggs in gently with a spoon and cook for 9 minutes, until hard; cool them in cold water and peel them.
2. When the second boils, salt it, rinse the basmati rice and cook it for 12 minutes, until tender and separate; drain it.
3. Meanwhile peel and finely chop the onion, garlic and peeled ginger. Heat the oil in a frying pan over medium heat and fry them for 4 minutes, until the onion is translucent.
4. Add the curry powder and stir for 30 seconds, until fragrant; add the peeled tomatoes crushed by hand and a pinch of salt and cook for 10 minutes, until the sauce thickens.
5. Score the eggs with 3–4 shallow cuts so the sauce flavours them; add them to the curry with the washed spinach and heat for 3 minutes, until the spinach has wilted. Turn off the heat and stir in the low-fat plain yoghurt, which would split over the flame.
6. Serve the curry with the basmati rice.