Egg, turmeric and coconut curry

Egg, turmeric and coconut curry

The Art Of The Larder
Mike Lusmore

This gently spiced curry, fragrant with coconut milk and spice, is incredibly quick to make and showcases the humble frozen spinach to spectacular effect. Cook as many eggs as you would like to serve. Serve with brown or white rice and jarred Indian pickles.


Quantity Ingredient
3 tablespoons vegetable oil
2 onions, finely diced
4-6 garlic cloves, finely sliced or chopped, to taste
1 green chilli, finely sliced, or use chilli flakes to taste (about 1 teaspoon)
1/2 teaspoon sugar
6 cardamom pods, bashed and husks removed
1 level tablespoon curry powder, (hot or mild, as you like)
1 cinnamon stick
1 teaspoon ground turmeric
8 eggs, or fewer according to preference
500g frozen spinach, thawed
1 tablespoon fresh tamarind paste
or 1 teaspoon tamarind powder
1 x 400ml tin of coconut milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
rice, to serve
pickles, to serve


  1. Heat the oil in a large saucepan over a moderate heat, then add the onions and cook until soft and translucent, 8–10 minutes. Add the garlic, chilli, sugar and all the spices apart from the tamarind and fry for a further 2–3 minutes.
  2. Meanwhile, put the eggs into a saucepan and cover with cold water. Put a lid on the pan and bring to the boil. As soon as the water begins to boil, time the eggs for 6 minutes. Remove from the heat and set aside until comfortably cool enough to peel and halve.
  3. Add the thawed spinach, tamarind and the coconut milk to the spiced onion mix and heat through. Add the eggs and season with salt and pepper.
  4. Serve immediately, with rice and Indian pickles.
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