Egg, Potato & Spinach Curry

Cooking time
Serves2 people
Vegetarians Gluten-free diets
Egg, Potato & Spinach Curry

This hearty veggie curry has a creamy coconut sauce flavoured with a gently aromatic korma masala, alongside garlic, ginger and chilli for heat. It's the perfect base for soaking a mix of potatoes, eggs and spinach in spice, and served with fluffy basmati rice it makes a warming winter meal.

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layout 2 comments


  • 2 eggs
  • 1 onion
  • 400g potatoes
  • 1 tbsp oil
  • A pinch of sea salt
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 1 tbsp korma masala curry spice mix
  • 200ml coconut milk
  • 600ml boiling water
  • 150g white basmati rice
  • 100g baby leaf spinach

Prep: 10 mins | Cook: 30 mins

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1. Fill a small pan with water, cover and bring to the boil. When boiling, carefully lower the eggs into the water and simmer for 8 mins. After 8 mins, take the pan off the heat, lift out the eggs and pop them in a bowl of cold water. This will stop them cooking and make them cool enough to handle.
2. While the eggs cook, peel and finely chop the onion. Peel the potatoes and chop them into bite-sized pieces. Fill your kettle and boil it.
3. Put a medium pan on a medium heat and add 1 tbsp oil. Add the onion and season with a pinch of salt. Fry, stirring often, for 8-10 mins till the onion is glossy and has started to soften and pick up some colour.
4. While the onion fries, peel and grate the garlic and ginger. Halve the chilli and scoop out the seeds and white pith (or leave them in for more heat), then finely chop the chilli. Add the garlic, ginger and chilli to the onion with 1 tbsp korma masala spice mix. Cook, stirring, for 1 min till the pan smells aromatic.
5. Tip the potatoes into the pan and stir to coat them in the spices. Pour in the coconut milk and top the pan up with 300ml boiling water from the kettle. Pop on a lid, bring to the boil, then turn the heat down and simmer for 15 mins.
6. While the curry cooks, wipe the pan you cooked the eggs in clean. Rinse the rice under cold water and tip it into the pan, then pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and very gently simmer for 8-10 mins till the rice has absorbed all the water and become tender. Take off the heat and leave the rice to steam in the pan, lid on, for 3-5 mins to finish cooking the rice.
7. Meanwhile, peel the eggs and slice them into quarters. When the curry has cooked for 15 mins, fork in the spinach leaves to wilt them, then add the eggs. Simmer for 1-2 more mins. Taste the curry and add a pinch of salt if you think it needs it.
8. Fluff the rice up with a fork and divide it between 2 warm plates or bowls. Top with the egg, potato and spinach curry and serve.
9. On The Side Instead of rice, you can serve this curry with warm roti or naan breads.
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Absolutely delicious



Quick and tasty - it is more of a winter/cold weather dish though, very filling and a bit stodgy in the best way.