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Baked Spinach Curry


  • 1 big bunch of spinach roughly chopped
  • handful of cherry tomatoes, split
  • 3-4 eggs
  • 3 tbl olive oil
  • 2 green/ red fresh chillies split
  • parmesan cheese ( optional)
  • 1 leek stem  finely chopped (or onion)
  • 1/2 - 1 tsp corn starch
Spice blend
  • 1/2 tsp cumin
  • 1 tsp ground pepper
  • 1 tsp crushed smoked paprika
  • salt to taste


1. Preheat oven to 350°F. In a saucepan heat 1 tbsp oil, add cumin let it sizzle, add finely chopped leek and if you are out of leek just add onions but make sure you do not over cook the onions, add the green chillies. Add salt and roast for 2 min, add the tomatoes and turn off heat and cover.

2. Blanch the spinach : cook in microwave for 5-6 min, strain and dunk it in ice cold water. ( helps maintain the nice green color) Add the spinach to the leek n tomatoes, toss, add salt if needed, heat for a bit 2-3 min and if it is watery just add a 1/2 - 1 tsp of corn starch ( mixed in water) stir. Add the paprika powder.

3. Serve it in individual bowls, grate parmesan 9 optional), break an egg on the spinach. bake for 10-12 min or till egg is half boiled. If you do not want the egg or cheese, just bake it for 6 min. Serve with some warm garlic bread.

Adapted from Turmeric N Spice

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