Tomato and Egg Curry

Ingredients:

500g passata (sieved tomato sauce)
2 tsp tamarind paste
1-2 tsp hot chilli powder
15g fresh root ginger, finely grated
3 garlic cloves, 2 crushed, 1 sliced
20 fresh or dried curry leaves
1 large baking potato, peeled and cut into roughly 1.5cm (3/5 in) cubes
4 eggs
2 chapattis
160g fresh spinach
1 tsp vegetable oil
¼ tsp black mustard seeds
¼ tsp cumin seeds

Method:

In a medium pan, mix 150ml (3/5 cup) water with the passata, tamarind, chilli powder, ginger, crushed garlic and 10 curry leaves. Bring to the boil then simmer gently for 20 minutes, stirring occasionally and adding a little water if needed. Meanwhile, bring a small pan of salted water to the boil. Cook the potato for 5 minutes; then transfer with a slotted spoon to the curry and continue cooking for the remaining curry cooking time.

Boil the eggs in a pan of water for 8 minutes, then immediately transfer with a slotted spoon to a bowl of cold water, setting aside to cool. Once cold, peel and halve lengthways. Heat the chapattis in a dry frying pan. Set aside on a warm plate; cover with an upturned plate (this will keep them warm).

Stir the spinach into the curry until wilted; adjust the seasoning to taste. Spoon into bowls and add the halved eggs. Heat the oil in the frying pan over a medium heat; add the sliced garlic, mustard seeds, cumin seeds and remaining 10 curry leaves. Cook for 30 seconds, until sizzling; spoon over the curry. Serve with the chapattis.