Egg And Spinach Curry - cooking recipe

Ingredients

2 tbsp vegetable oil
1 None onion, thinly sliced
1 inch piece ginger, peeled, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
14 oz can chopped tomatoes
2 tbsp lemon juice
8 None hard-boiled eggs, peeled and halved
2 oz baby spinach
None None cooked basmati rice and chapattis, to serve

Preparation

In a large frying pan, heat oil on high. Cook onion 4-5 mins, stirring often, until golden. Stir in ginger and spices. Cook 1 min. Add tomatoes, lemon juice and 1/3 cup water. Simmer 3-4 mins, until thickened. Add eggs, cut-side up. Simmer 1-2 mins, until heated through. Stir in spinach and season to taste. Serve with rice and chapattis.