Preparation
- To begin, fry with onion, garlic and birds eye chilli for kick for 5 minutes until soft. Then, add the tomato puree and cook for 3 minutes.
- To give the dish bulk, halve the cooked new potatoes and add them with the ground cumin. Cook for a further 5 minutes, adding around 100ml water as you go.
- After this time, add the rest of the oil and spinach and cook for 5 minutes.
- In a bowl, beat the eggs with the curry powder, turmeric, yoghurt and chopped mint for added zing. Then, heat some oil in a fry pan and the divide the egg mix into 4. Fry each quarter for around 2-3 minutes on each side.
- To finish, shred and mix the eggs with the potatoes and garnish with yoghurt and lemon wedges.