Madras Eggs and Spinach with Tomato Cachumber

Given the speediness of boiling eggs and a five-star Madras curry sauce (without doubt the best we’ve tasted), where all the roasting, grinding of spices and long slow cooking have been prepared in advance, this cheat's version of egg curry can not only be made in moments but summoned forth at will whenever the mood takes you. The spinach is a great addition but other vegetables could be substituted. I think chopped leeks or fresh shelled peas would both make good alternatives. Cachumber is the correct name for the tomato and onion accompaniment, which I always make when I serve curry.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

  Serves 2

Ingredients
6 oz (175 g) baby spinach leaves
4 large eggs
1 x 405 g jar Madras curry sauce (preferably Marks & Spencer)
1 dessertspoon groundnut or other flavourless oil
1 medium onion, peeled and chopped
For the chutney:
2 medium firm tomatoes, seeds removed, flesh cut into thin strips
½ small red onion, peeled and thinly sliced into half-moon shapes
1 tablespoon fresh lime or lemon juice
cayenne pepper, for sprinkling
Salt

Conversions
Need help with conversions?

Equipment
There is no list of equipment specified for this recipe.

This recipe first appeared in You magazine.

Method

For the curry, take a large saucepan, place it over a highish heat, adding the oil, and as soon as it is hot, pop in the onion. Then stirring from time to time, let it soften and turn quite dark and caramelised at the edges. Now turn the heat to medium, and after about 8 minutes pour in the contents of the jar of sauce then, as soon as it comes up to simmering point turn the heat down to low and let it cook gently for about 10 minutes.

Meanwhile, for the chutney, combine the tomatoes, red onion and lemon juice in a small serving bowl, season with a little salt and sprinkle with cayenne pepper. Now boil the eggs – place them in a saucepan of cold water, bring them up to a gently simmer and time them for 6-7 minutes, depending on how you like them.

When they’re ready, let the cold tap run over them until they’re cool enough to handle, and then peel off the shells. After that when the curry sauce is ready, stir in the spinach leaves into the sauce, and put a lid on, giving them about 2 minutes to wilt and soften. Meanwhile halve the eggs, then lay them on top of the sauce. Pop the lid back on and give it all about 1 more minute. Serve the curry with basmati rice, if you like, and have the tomato and red onion chutney on the table. Some mango chutney and lime pickle would also be a good accompaniment.

How to Cheat Hero Ingredient
1 x 405 g jar Marks & Spencer Madras curry sauce.

• Bookmark with:
• Delicious
• Digg
• Facebook
• StumbleUpon