River Cottage

Egg and spinach curry

Hugh rustles up some retro cool with this egg curry recipe from River Cottage Everyday

Serves 4


  • 2 tbsp vegetable oil
  • 2 large onions, finely sliced
  • 4 cloves garlic, finely chopped
  • Large knob of ginger, finely chopped
  • 1 hot green chilli, finely chopped
  • 1 tbsp korma curry powder, or other curry powder
  • Cayenne pepper, to taste
  • 1 tin of coconut milk
  • 1 litre vegetable stock
  • 200g yellow lentils
  • 1 large bunch fresh spinach
  • 8 eggs, hard-boiled, peeled and halved
  • Salt and pepper
  • Juice of 1 lemon
  • Large handful of fresh coriander


  1. Sweat the onions, garlic and ginger in the oil, stirring occasionally, until onions are softened. Add the chillies, curry powder and cayenne pepper and combine well, cook for a further minute then add the coconut milk and vegetable stock. Leave to simmer for 15 minutes until reduced a little.

  2. Cook the lentils separately by bringing to the boil in unsalted water and simmering for 20 minutes until tender.

  3. Stir the spinach into the spiced onion mixture, followed by the lentils. Finally add your shelled, hard boiled eggs, salt and pepper to taste and lemon juice, and heat until the eggs are warmed through.

  4. Top with freshly chopped coriander to serve.


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How to chop an onion

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Too hot to handle? Watch Gordon Ramsay's chilli tips from Cookalong Live

River Cottage

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Friday 27 August 2010
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