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Spinach and Boiled Egg Korma

This is a variation of a family favourite. Great served with generous amounts of rice or served as a side dish.

Serves: 4-6 | Suitable for vegetarians

Spinach and Boiled Egg Korma


  1. Make up our Korma Curry Pack, but leave out the creamed coconut.
  2. Prepare the sauce the day before and leave overnight to let the flavours infuse. You may want to add a little more water than stated on the packet.
  3. The following day, reheat the sauce.
  4. Boil your eggs until hardboiled, then peel.
  5. Cut the hardboiled eggs lengthways and cover with sauce.
  6. Tear up the spinach leaves and mix them in.
  7. Simmer for 5 minutes then serve with plenty of natural yoghurt.