Aromatic egg, spinach and potato curry

Ingredients

• ⅓ quantity fragrant curry sauce (430ml)
• 200g baby new potatoes, quartered
• 2 large free-range eggs
• Large handful baby leaf spinach
• 1 spring onion, finely sliced
• Small handful coriander, chopped
• 1 red chilli, finely sliced
• Steamed basmati rice to serve

Instruction

Step 1: Gently reheat the curry sauce in a shallow pan. Keep at a low simmer, covered with a tight-fitting lid.

Step 2: Meanwhile, put the potatoes in a large pan filled with water, bring to the boil and simmer for 5 minutes. Add the eggs (in their shells) and simmer for 5 minutes (for a fudgy yolk) or cook to your preference.

Step 3: Drain the potatoes and eggs. Add the potatoes straight to the curry sauce along with the spinach. Stir, then keep warm. Run cold water over the eggs until cool enough to handle, then shell, cut in half and add to the curry.

Step 4: Sprinkle over the sliced spring onion, chopped coriander, sliced chilli and plenty of ground black pepper. Serve with the basmati rice.