Madras Potatoes, Eggs and Spinach
Not all curries are meat or fish. Some of the nicest are made with vegetables and eggs. Ideal for vegetarians but also good served as side dishes with roasts or grills.
Created By: Roz Denny
Ingredients
4 medium free range eggs
250g baby new potatoes
2 tablespoons sunflower oil
4 spring onions, chopped
1 teaspoon black mustard seeds, optional
1 jar Loyd Grossman Madras Sauce
200g bag baby spinach leaves
sea salt and fresh ground black pepper
How to cook it
Hard boil the eggs for 8 minutes then cool under cold running water. Peel and quarter. Set aside.
Meanwhile, boil the potatoes until just tender. Drain and cool. Cut in halves or quarters depending on the size.
Heat the oil and when hot stir-fry the potatoes with the back mustard seeds (if using) and spring onions, for about 2 minutes.
Stir in the sauce, bring to the boil then simmer for about 5 minutes. Drop in the spinach in handfuls until the leaves wilt. Check the seasoning and serve with the eggs lightly pressed into the sauce.