Name: Indian Egg, Tomato & Spinach Curry with Toasted Naan Bread
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 small bunch cilantro; 6 flatbreads or naan; 12 hard-cooked eggs, peeled; 1 ½ (680 g) jars marinara sauce; 1 ½ medium yellow onions; brown sugar; extra virgin olive oil; garam masala; garlic powder; salt

Indian Egg, Tomato & Spinach Curry with Toasted Naan BreadIndian Egg, Tomato & Spinach Curry with Toasted Naan Bread — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 small bunch cilantro

6 flatbreads or naan

12 hard-cooked eggs, peeled

1 ½ (680 g) jars marinara sauce

1 ½ medium yellow onions

brown sugar

extra virgin olive oil

garam masala

garlic powder

salt

Instructions

Preheat a large pot over medium heat.

While the pot heats up, peel, halve, and small dice onions.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until softened, 3-4 minutes.

Add marinara, water, spices, and sugar to the pot. Stir to combine the curry and bring to a simmer. Once simmering, reduce heat to low and cook, stirring occasionally, until slightly thickened, 8-10 minutes.

Meanwhile, halve eggs and place in a medium bowl; set aside.

Wash and dry spinach (skip this step if it came pre-washed).

Wash and dry cilantro. Shave leaves off the stems; discard stems and mince the leaves.

Once the curry has thickened, add spinach and cilantro to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Add eggs to the curry, gently stir to combine, and continue to cook until warmed through, 3-4 minutes more. Remove from heat.

Meanwhile, toast naan if desired, then cut into wedges.

Divide curry between bowls and serve with naan on the side. Enjoy!

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