Indian · 20 min
Indian Egg, Tomato & Spinach Curry with Toasted Naan Bread
- 20 min
- 2–6 servings
- 675 kcal / serving
A weeknight-friendly curry with eggs, tomato, spinach, and cilantro in a rich marinara base. The combination gives a comforting texture with bright greens and mildly spiced notes.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ small bunchcilantro
- 2flatbreads or naan
- 4hard-cooked eggs, peeled
- ½ (24 oz) jarmarinara sauce
- ½ mediumyellow onion
- yellow onions
From the pantry: brown sugar, extra virgin olive oil, garam masala, garlic powder, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- ½ small bunchcilantro
- ½ mediumyellow onion
- yellow onions
Dairy, eggs & chilled
- 4hard-cooked eggs, peeled
Bakery & bread
- 2flatbreads or naan
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| flatbreads or naan | 2 | 4 | 6 |
| hard-cooked eggs, peeled | 4 | 8 | 12 |
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a medium saucepan over medium heat.
- Prepare the onion: peel, halve, and dice it.
- Once the pan is hot, add a small amount of oil and swirl to coat the bottom. Add the onion and cook, stirring occasionally, until softened, about 2–3 minutes.
- Stir in the marinara along with garam masala, garlic powder, and a pinch of sugar; bring the mixture to a simmer and then reduce the heat to low. Let it simmer gently, stirring occasionally, until slightly thickened, about 6–8 minutes.
- Halve the eggs and place them in a small bowl for later use.
- Rinse spinach and dry well. Rinse cilantro, remove leaves from stems, and finely mince the leaves.
- When the sauce has thickened, add spinach in handfuls, allowing each batch to wilt before adding the next. Stir in the minced cilantro.
- Gently fold in the eggs and cook just until warmed through, 2–3 minutes. Remove from heat.
- Toast naan if desired and cut into wedges to serve on the side.
- Ladle the curry into bowls and accompany with the naan.
Two tips
- Prep components ahead: chop onion and cilantro early so they’re ready to go when you start cooking.
- Serving idea: pair with a simple yogurt drizzle or a squeeze of lemon for a contrasting brightness.
Nutrition per serving
- Calories
- 675 kcal
- Protein
- 26 g
- Carbs
- 75 g
- Fat
- 31 g
- Fiber
- 7 g
- Sodium
- 1292 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.