Dinner

Egg and Spinach Curry

Name: Egg and Spinach Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 6 eggs; 1 tbsp vegetable oil; 1 onion, chopped; 2 garlic cloves; 2 tbsp mild curry powder; 1 tin chopped tomatoes (400g); 100g natural yoghurt; 100g spinach; 200g basmati rice

Halved boiled eggs in a spiced tomato and yoghurt sauce with spinach and rice.

30 minServes 4350 kcal per serving

What you need

6 eggs
1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves
2 tbsp mild curry powder
1 tin chopped tomatoes (400g)
100g natural yoghurt
100g spinach
200g basmati rice

How to make it

Step 1
Boil the eggs for 9 minutes, cool in cold water and peel.
Step 2
Cook the rice.
Step 3
Fry the onion in oil for 6 minutes, add garlic and curry powder for 1 minute, then the tomatoes. Simmer for 10 minutes.
Step 4
Take off the heat, stir in yoghurt and spinach, then add the halved eggs and warm gently.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	350 kcal
Protein	15 g
Carbohydrate	46 g
Fat	12 g

Plan it, shop it and cook it in the Nomeriu app, 7 days free.

Plan it, shop it and cook it in Nomeriu, 7 days free

Last updated 24 September 2026