Name: Cushty Egg Curry
Total time: 40 min
Yield: 4
Ingredients: For the curry paste; 2 tsp coriander seeds; 2 tsp cumin seeds; 4 cardamom pods, seeds removed; ½ tsp ground cinnamon; 1 tsp ground turmeric; 1 tsp black mustard seeds; 2 cloves garlic, peeled; 4cm/1½in piece ginger, peeled and roughly chopped; 15g/½oz bunch of fresh coriander, stalks and leaves picked; Salt and freshly ground black pepper; For the curry base; 1 tbsp groundnut oil; 2 green chillies, finely sliced; 12 fresh or dried curry leaves; 1 large onion, peeled and finely sliced; ½ x 400g tin chopped tomatoes; 1 x 400g tin light coconut milk; 8 Enriched eggs; 200g/7oz baby spinach or any seasonal greens, washed; 30g/1¼oz toasted coconut flakes

VMG Recipes