Spinach and Omelette Curry

This green spinach curry with omelette pieces is a very healthy side dish for almost any Indian meal, or a tasty and nutritious lunch when served on a bed of rice or even by itself. The spinach tempers the spices just enough that the curry is warming and comforting, instead of overwhelming the palette.

Spinach and Omelette Curry

Recipe by Lisa Turner Cuisine: Indian Published on January 21, 2008 Gently spiced, warming and comforting green spinach curry with pieces of seasoned fried egg — a healthy and delicious side dish or light lunch, or even an attractive and unique breakfast Print this recipe Eggs: 1 tablespoon butter 6 large eggs 1 teaspoon garam masala 1/2 teaspoon sea salt Curry: 1 bunch fresh spinach, trimmed and chopped 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 3 fresh green chilies, seeded and minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 2 large tomatoes, chopped 1 teaspoon sea salt, or to taste Instructions: Heat the butter for the eggs in a frying pan over medium heat. Beat the eggs together with the garam masala and salt and pour into the frying pan when the butter is melted. Gently stir with a wooden spoon for a few moments, then let the eggs sit for 3 to 4 minutes or until the bottom is set. Flip the eggs and fry for another 2 to 3 minutes on the other side or until the eggs are set throughout. Remove from the pan, and cut into 1/2-inch to 1-inch pieces. Set aside. Meanwhile, heat some water over medium heat in a medium saucepan and add the spinach. Simmer until the spinach is slightly wilted. Drain off the excess liquid and set aside. Heat the olive oil in a medium saucepan over medium heat. When hot, toss in the onions, garlic, ginger, chilies, cumin, coriander and cayenne. Stir for 5 minutes or until the onions are soft. Stir in the tomatoes and continue to cook for 10 minutes or until the tomatoes are reduced. Add the spinach, turn down the heat slightly, and let simmer for 3 to 4 minutes. Before serving, add the salt and taste for seasoning. Stir in the egg pieces and simmer for another couple of minutes to let them warm. Serve on a bed of fresh cooked rice or by itself in a bowl. Makes 3 to 4 servings