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Spinach, egg and potato curry

Coconut milk adds an appealing edge of sweetness to this curry, mellowing the spiciness. In place of the spinach, you can use tender leaves from wild greens such as sea beet, spear-leaved orache or fat hen. If you prefer less heat, remove the seeds and membrane from the chillies.


Heat the oil in a large saucepan over a medium heat. Add the onions with a pinch of salt and sweat for about 10–12 minutes until soft. Add the garlic, chillies and ginger and fry for another couple of minutes. Stir in the curry powder and cook for a minute, then add the coconut milk and stock. Season with some salt and pepper and simmer for 15 minutes.

Meanwhile, put the eggs in a pan of boiling water, bring back to a simmer and cook for 5 minutes. Drain, put them in a bowl of cold water for a couple of minutes, then peel.

Add the eggs, cooked potatoes and spinach to the curry. Put the lid on the pan and cook for 2 minutes, to encourage the spinach to wilt, then uncover and simmer gently for a further 5 minutes.

Stir in the lemon juice and half of the chopped coriander. Taste and add more salt and pepper if necessary.

Scatter the rest of the coriander and the flaked almonds over the curry and serve with basmati rice.

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  • 3 tbsp rapeseed oil
  • 2 large onions, halved and finely sliced
  • 4 garlic cloves, finely sliced
  • 2–3 medium-hot green chillies, sliced
  • 40g root ginger, finely chopped
  • 2 tbsp korma or other curry powder
  • 400ml coconut milk
  • 400ml vegetable stock
  • 6 eggs
  • 500g cooked small waxy or salad potatoes, halved
  • 400g spinach, any tough stems removed, large leaves shredded
  • Juice of 1 small lemon
  • A large handful of coriander, stalks removed, leaves chopped
  • 30g flaked almonds, toasted
  • Sea salt and black pepper

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