Indian potato and egg curry

• Heat a drizzle of olive oil in a lidded deep frying pan. Fry the garlic, onion and potatoes for 3 - 4 minutes with the lid on the pan. 
• Add the garam masala and yellow curry spices at the last minute.
• In the meantime, dice the tomatoes and add them to the pan along with the coconut milk and stock. Simmer the curry for 8 - 10 minutes (See Tip).
• Boil the eggs for 6 - 8 minutes. Rinse the eggs under cold water. Peel the eggs and set aside. 

Tip: Add more stock if the curry evaporates quickly. 

• Add the spinach to the curry and let it wilt. 
• Heat a clean frying pan over high heat. Place two flatbreads on top of each other in the pan and fry for 1 minute, then flip and fry the other flatbread. Remove from the pan and repeat with the rest of the flatbreads if applicable.
• Add the eggs to the curry for the last 2 minutes.
• Roughly chop the coriander.