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Mon 26 Oct 2026 · 2 of 3
Egg curry (anda curry) with spinach
Cuisine
Indian
Meals
2 (cook on day 3, eat on days 3 and 4)
Carb
basmati rice
Vegetable
spinach, tomato, onion
Protein
eggs
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Fresh
1 yellow onion
142 g baby spinach (1 bag)
⅓ bunch cilantro
1 lime
Pantry
8 eggs
1 can diced tomatoes (796 ml)
300 g basmati rice
4 tbsp plain yogurt
3 tbsp neutral oil
3 tsp minced garlic
1 tsp ground ginger
3 tsp garam masala*
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½–1 tsp chili powder or cayenne
1 tsp sugar
salt
Steps
1
Rinse the 300 g rice. Cook it.
2
Put the 8 eggs in boiling water. Boil them for 9 minutes.
3
Move the eggs to cold water. Peel them.
4
Make 3 shallow cuts in each egg. The sauce goes into the cuts.
5
Chop the onion fine.
6
Heat 3 tbsp oil in a large pan on medium heat.
7
Add the onion. Cook for 8–10 minutes, until it is golden.
8
Add 3 tsp minced garlic and 1 tsp ground ginger. Cook for 1 minute.
9
Add the cumin, coriander, turmeric, chili powder, and 2 tsp garam masala. Stir for 30 seconds.
10
Add the tomatoes, 1 tsp salt, 1 tsp sugar, and ½ cup water.
11
Cook on low heat for 15 minutes. Stir sometimes. The sauce must be thick.
12
Add the 8 eggs and all of the spinach. Cook for 3–4 minutes, until the spinach is soft.
13
Turn off the heat. Wait 1 minute.
14
Stir in 4 tbsp yogurt and 1 tsp garam masala. Do not boil the sauce after you add the yogurt.
15
Chop the ⅓ bunch cilantro. Cut the lime in half.
16
Serve half of the curry and half of the rice. Put half of the cilantro on top. Squeeze ½ lime over it.
17
Put the other half of the curry and the rice in closed containers. Let them cool, then put them in the fridge.
18
Wrap the other half of the cilantro and the lime half. Put them in the fridge.
Reheat (day 4)
Put the curry in a pan with 2–3 tbsp water. Heat it on low heat for 5 minutes. Stir gently, so the eggs stay whole.
Do not let the curry boil. The yogurt can split.
Heat the rice in the microwave with 1 tbsp water, covered, for 2 minutes.
Put the cilantro on top. Squeeze the lime half over the curry.
Storage
Keep the curry and the rice in the fridge for 1 day only.
Cool the rice fast. Put it in the fridge in 1 hour or less.