Spinach and Egg Kari with Fresh Tomato and Red Onion Chutney

– How to Cheat/Lower fat

Serves 2

Ingredients

6 oz (175 g) baby spinach leaves
4 large eggs
345 g jar Sainsbury's Bengali Hot and Sour Kari sauce
1 dessertspoon groundnut oil
1 medium onion, peeled and chopped

For the chutney:

2 tomatoes, seeds removed, flesh cut into thin strips
½ small red onion, peeled and thinly sliced into half-moon shapes
1 tablespoon lemon juice
cayenne pepper, for sprinkling
salt

 

First of all take a medium-sized saucepan, place it over a highish heat, adding the oil, and as soon as it is hot, pop in the onion and, stirring from time to time, let it soften and turn quite dark and caramelised at the edges. Now turn the heat to medium. 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.

Next 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 gentle simmer and time them for 6-7 minutes, depending on how you like them. When they're ready, let the cold tap run on 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 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 one more minute. Serve the curry with basmati rice, then have the tomato and red onion chutney on the table. Some mango chutney as well would be good.

How To Cheat Hero Ingredient:

• 1 x 345 g jar Sainsbury's Bengali Hot and Sour Kari sauce

This recipe first appeared in You magazine.

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