- A bag of quinoa
- 1 onion
- 1 tbsp The Colonel's Mild Curry Spice Mix
- A tin of coconut milk
- 2 large handfuls of baby leaf spinach
- 2 eggs
- A handful of flat leaf parsley
- A punnet of cherry vine tomatoes
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Pan with a lid
- Frying pan
Preheat your oven grill to high. No grill? Just set your oven to its highest setting.
Pop your quinoa into a sieve. Rinse till the water runs clear. Set a lidded pan over medium heat. Add your quinoa. Pour in enough water to come 1cm above the quinoa. Cover. Cook 20 mins or till all the water is absorbed.
Set a frying pan over a high heat. Peel and thinly slice your onion. Add 1 tbsp olive oil to your pan. Swirl the onion through with a pinch of salt. Lower heat. Sizzle till meltingly tender. Fold 1 tbsp curry powder through. Mix in the coconut milk. Take off the heat. When the quinoa has cooked, take off heat. Leave the lid on. Let it steam a further 5 mins.
Halve your tomatoes. Pop into a bowl with a pinch of salt. Get your hands in there and give it a good mix, till it's all juicy and lovely. Finely chop your coriander. Set aside.
Once the quinoa has steamed, add it and the spinach to the curried/coconut onion mix - or vice versa (whichever pan is biggest and oven-proof). Or divide between two oven proof dishes or frying pans. Simmer and stir just till the spinach has wilted. Taste. Season and/or add more curry powder if needed.
Make two little nests - one for each egg. Crack an egg into each nest. Pop the pan(s) under the grill (on the top shelf) and cook till the eggs are set to your liking.
Mix the chopped parsley through the tomatoes. Serve alongside the your lovely Spiced Quinoa Risotto with Grilled Eggs.
Spice, spice, baby
Use the remaining curry powder to make a stunning salad dressing or dip. Simply mix through a pot of natural yogurt, adding and tasting as you go. See our Broccoli Pakora with Curried Yogurt recipe online www.abelandcole.co.uk/recipes (search for 'curry') to inspire you.