Spinach and egg tikka masala

Name: Spinach and egg tikka masala
Cook time: 25 min
Yield: 2

with turmeric potatoes and garlic naan

Ready in around 25 mins

RECIPE FACT:

It is claimed that tikka masala was created in Glasgow, Scotland in the 1970’s to provide residents with a milder flavoured curry.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle. Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE EGGS AND PREPARE THE VEGETABLES:

Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling, add the eggs and cook for 10 mins for hard boiled. Drain and run under cool running water before peeling and cutting in half. Peel and finely slice the red onion. Remove the curry leaves from their stalks.
2. TO COOK THE TURMERIC POTATOES AND NAAN:

Line an oven tray with baking paper. Place the steamed potatoes on the tray, drizzle over the turmeric and chilli oil and turn to coat. Season with salt and pepper and bake in the oven for 15 mins. Remove the garlic naan from its packaging and add to the oven with the potatoes and cook for a further 10 mins.
3. TO COOK THE SPINACH AND EGG TIKKA MASALA:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the curry leaves and cook for 30-60 secs then remove from the pan onto a paper towel. Place the pan back over a medium heat with a drizzle of oil. Once hot add the onions, season with salt and cook for 4-5 mins stirring occasionally until soft. Turn the heat to low, pour in the tikka masala sauce add the baby spinach and cook for 3-4 mins. Add the eggs and cook for a further 1-2 mins until heated through.
TO SERVE:

Arrange turmeric potatoes into bowls with the spinach and egg tikka masala. Top with curry leaves. Slice the garlic naan into pieces and serve on the side.