Delicious UK - (05)May 2020

eat well every day.

Fragranteggcurry

SERVES 2. HANDS-ON TIME 20 MIN

• ⅓-½quantitymildcurrysauce
  (seerecipeonoppositepage)


• 200gbabynew potatoes,
  quartered


• 2 largefree-rangeeggs


• Largehandfulbabyleafspinach


• 1 springonion,finelysliced


• Smallhandful fresh coriander
  leaves


• 1 red chilli, finely sliced
  
  
  • Steamedbasmati or sticky rice
    to serve
  
  
  
  

1 Gentlyreheatthecurrysaucein

a shallowpan.Keepata lowsimmer,

coveredwitha tight-fittinglid.

2 Meanwhile,putthepotatoes

ina largepanfilledwithwater,

bringtotheboilandsimmer

for5 minutes.Addtheeggs(intheir

shells)andsimmerfor5-6minutes

more(fora fudgyyolk) or cook to

yourpreference.

3 Drain the potatoes and eggs. Add

thepotatoesstraighttothecurry
saucealongwiththespinach.Stir,
thenkeepwarm.Runcoldwater
overtheeggsuntilcoolenough
tohandle,thenshell,cut in half
andaddtothecurry.
4 Sprinklewiththeslicedspring
onion,corianderleaves,slicedchilli
andplentyofgroundblackpepper.
Servewithsteamedrice.
PERSERVING577kcals,43.9gfat
(31.4gsaturated),15.2gprotein,
28.1gcarbs(8.7g sugars), 0.4g salt,
PHOTOGRAPH: ALEX LUCK. FOOD STYLING: SOPHIE AUSTEN-SMITH. STYLING: MORAG FARQUHAR 4.3g fibre

MAKEIT

VEGAN

Insteadofeggs,

lightlycooka mix

ofcauliflowerand

broccoliflorets

withthepotatoes

andstirintothe

curryalongwith

cubes of tofu.