Spinach and Bell Pepper Curry with Egg Kofta

A flavorful Indian curry featuring spinach, bell peppers, and egg kofta.

Ingredients

• 2 cups, chopped Spinach
• 1 cup, diced Mini Bell Peppers
• 1, chopped Onion
• 2 cloves, minced Garlic
• 1 tsp, grated Ginger
• 2 tbsp Tomato Paste
• 1 tsp Garam Masala
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1 can (13.5 oz) Coconut Milk
• 2 Eggs
• 1/2 cup Bread Crumbs
• to garnish Cilantro
• 1 cup Rice
• 1/2 tsp Chili powder

Instructions

1. To make the egg kofta, boil eggs for 8 minutes until hard-boiled. Let cool, peel, and mash them well.
2. Mix the mashed eggs with bread crumbs, a pinch of turmeric, a pinch of chili powder, salt, and pepper. Ensure the mixture is cohesive enough to form balls; add more bread crumbs if necessary.
3. Shape the mixture into small, even-sized balls.
4. In a large pan or pot, heat oil over medium heat. Sauté chopped onion until golden brown.
5. Add minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
6. Add diced bell peppers and cook until slightly softened (about 5 minutes).
7. Stir in tomato paste, garam masala, turmeric powder, cumin powder, and chili powder. Cook for 2 minutes, stirring constantly, to toast the spices.
8. Add chopped spinach and coconut milk. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the spinach is wilted and the sauce has slightly thickened.
9. Gently place the egg kofta into the simmering curry. Cover and cook for another 5-7 minutes to heat the kofta through.
10. Garnish with fresh cilantro.
11. Serve hot with rice. Consider serving with a dollop of plain yogurt to balance the spiciness.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 2

Meal Type: dinner