Preparation
Roughly chop the onion and put it in a blender with the garlic and ginger. Blitz to a paste. Heat 1 tablespoon of the oil in a large saucepan and fry the onion mixture for 3-4 minutes, until soft. Add the turmeric, curry powder, chilli flakes and tomato paste and continue to cook for 1-2 minutes.
Finely chop the tomatoes (or blitz them in the blender) and add to the pan. Cover and simmer for 20 minutes. Add the coconut milk and continue to simmer uncovered for another 10 minutes. Add the spinach and cook until it’s wilted. Season with salt and keep warm while you make the omelettes.
Beat the eggs in a large bowl. Roughly chop the coriander, reserving some for garnish, and stir the chopped coriander through the eggs. Season well. In a small non stick frying pan, heat 1 tsp of oil. Add a quarter of the egg mixture and cook gently, scraping a spoon from the edges into the middle and letting the uncooked egg flood the empty space. When the egg is cooked around the edges but still slightly runny in the middle, flip half of the omelette over and transfer to a board and cover with foil. Repeat until you have four omelettes.
Fill four shallow bowls with the curry sauce and add an omelette in the middle. Drizzle over a bit more sauce and garnish with coriander. Serve with naan breads on the side for mopping up the juices.