Spinach-Coconut Curry with Fried Egg

In the meantime, crush or mince the garlic. Dice the Romano pepper. Deseed the red chili pepper* and finely chop a quarter of it per person. Heat a clean wok or deep frying pan over medium-high heat. Toast the cashews for 1 minute, then add the dessicated coconut and toast until golden-brown. Remove from the pan and set aside.

*Take care, this ingredient is spicy! Use as preferred.

Allow the pan to cool slightly, then heat a drizzle of sunflower oil over medium heat. Fry the garlic with the yellow curry spices, the Romano pepper and the chili pepper for 1 - 2 minutes. Stir in the chopped tomatoes and fry for 4 more minutes. Add the coconut milk and crumble in the rest of the stock cube, then bring to a boil. 

In the meantime, heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the egg. Roughly chop the coriander. Cut the lime into wedges. Tear the spinach directly into the curry and mix well, allowing it to wilt and reduce.

Simmer gently for 1 - 2 minutes and then stir in the juice of 1 lime wedge per person. Season to taste with salt and pepper.

Did you know... spinach is a great source of iron, which helps us feel more energised. If you don't eat meat, it's important to be mindful of your iron intake. As well as spinach and other leafy greens, other good sources of iron include nuts, seeds, tofu and pulses.