A naturally sweet curry that's full of flavour; a great store cupboard recipe to have up your sleeve, and the kids love it too.
0 Farmdrop products in this recipe
Here's how you do it
Bring a pan of water to the boil and cook the eggs for 7 minutes. When they are ready, plunge in cold water and leave to one side.
Meanwhile, peel the onions, ginger and garlic and finely chop.
Place the oil in a large saucepan and add the chopped veg. Sauté over a medium-low heat for 10 minutes until they start to soften.
Add the cinnamon stick, curry leaves (if using), turmeric and coriander. Turn up the heat and fry for a couple of minutes.
Add the chopped tomatoes to the pan, half-fill the tin with water and add also and bring to the boil. Cook for 10 minutes on a medium heat.
Add the coconut milk and bring back to the boil. Meanwhile, peel the eggs, cut them in half and add to the pan. Roughly chop and add the spinach now (if using). Reduce the heat and simmer for 5 minutes until rich and glossy.
For adults, season to taste and serve with chilli on top. Serve with fluffy basmati rice and steamed greens, if you like (I love to stir spinach through my curry).