Spinach Curry with Boiled Eggs
A comforting, protein-packed spinach curry with tender boiled eggs, ready in about 40 minutes. This everyday Indian-inspired dish is creamy, mildly spiced, and perfect with rice or flatbread.
- Total time
- 40 min
- Servings
- 2
- Calories
- 420
- Protein
- 20g
Ingredients
- 10 oz spinach
- 4 eggs
- 1 medium onion
- 3 cloves garlic
- 1 inch ginger
- 1 medium tomato
- 1 tsp garam masala
- ¼ cup heavy cream
Instructions
- 1
Place 4 eggs in a saucepan, cover with water, bring to a boil, then simmer 9 minutes. Drain, cool in ice water, and peel.
- 2
Blanch 10 oz spinach in boiling water for 1 minute, then drain and blend into a smooth puree with 2 tbsp water.
- 3
In a skillet over medium, cook 1 chopped onion in 2 tbsp oil until golden, about 6 minutes. Add 3 minced garlic cloves and 1 tbsp grated ginger, cook 1 minute until fragrant.
- 4
Add 1 chopped tomato and 1 tsp garam masala, cook until soft, about 4 minutes. Stir in the spinach puree and 1/2 cup water, simmer 5 minutes until thickened.
- 5
Stir in 1/4 cup heavy cream and season with salt. Add the peeled eggs, simmer 2 minutes until heated through. Garnish with cilantro if desired.
Tools you’ll need
- saucepan
- blender
- skillet
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