As a kid I LOVED egg curries, usually we would eat it in a daal but this recipe is so simple and tasty. If made mild it is great for kids too.

• 1 sweet potato, diced and boiled to be soft
• 4 eggs, hard boiled
• Oil for frying
• 1 onion, roughly chopped
• 3 cloves of garlic, peeled
• 3″ chunk ginger, remove any of the thicker skin
• 1 red chilli
• 2 tbsp. coriander powder
• 1 tbsp. cumin powder
• 1 tsp. turmeric
• 5/6 whole cloves
• 4 green cardamon, seeds only
• 1 tsp fenugreek seeds, or powder if you can’t find the seeds
• 2 tbsp. tomato puree
• 400ml tin of chopped tomatoes
• 20g creamed coconut block, roughly chopped
• 150g frozen spinach, (you can also used fresh)
• 1 tbsp. sweet mango chutney
• Salt & pepper

• Heat the oil and add the onion, garlic, ginger and chilli cook for a few minutes until softened then add the coriander, cumin, turmeric, cloves, cardamon and fenugreek. Cook for 1 or 2 minutes, then empty it all into a blender. Add the tomato puree and blend to a smooth paste. You can add a little water if needed.
• Scrape this paste back into the pan and cook for a minute more. Add the tin tomatoes, and fill the can with water and add to the pan. Keep stirring then add the sweet potatoes, creamed coconut, spinach and mango chutney, season well with salt and pepper.
• Let this cook for about 10 minutes so the coconut dissolves and the sauce becomes thick.
• Lastly add the boiled eggs, you can slice in half or leave whole. Stir them through the sauce then serve with rice.

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Enjoy xx

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