Spinach curry with egg

Name: spinach curry with egg
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g white quick cooking rice; 7,5 g fresh coriander container 15 g; 1 Red onion; 6 medium sized egg; 2 el traditional olive oil; 600 g fresh spinach; 400 ml kormasaus

Indian korma with spinach, coriander, red onion and egg with white rice.

Ingredients

300 g white quick cooking rice
7,5 g fresh coriander container 15 g
1 Red onion
6 medium sized egg

2 el traditional olive oil
600 g fresh spinach
400 ml kormasaus

Directions

Boil the rice according to the instructions on the package.
Meanwhile, cut the onion and the leaves of the coriander roughly.
Boil the eggs hard in 8 minutes, frighten under cold running water, peel and halve them.
Heat the oil in a wok. Fry the onion for 1 min. Add the spinach in parts and let it shrink all the time.
Pour in the sauce and heat the curry for 5 minutes on low heat.
Divide the curry over the rice. Add the eggs and sprinkle with the coriander.