Kenyan Spinach, Potato and Egg Curry (Saget na Viazi)
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Ingredients
- 500 g potatoes
- 300 g spinach
- 4 eggs
- 2 red onion
- 3 garlic cloves
- 1.5 tsp curry powder
- 200 g ripe plum tomatoes
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 306 kcal
- Protein
- 13.5 g
- Carbohydrate
- 29.1 g
- of which sugars
- 8.1 g
- Fat
- 13.3 g
- of which saturates
- 2.6 g
- Fibre
- 6.5 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8 minutes, then cool under cold water, peel and halve.
- 2
Peel and cube the potatoes, then boil for 15 minutes until tender. Drain.
- 3
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 4
Stir in the garlic and curry powder, then add the chopped tomatoes and cook for 5 minutes.
- 5
Add the potatoes and spinach and cook for 5 minutes, stirring, until the spinach has wilted.
- 6
Top with the halved eggs and serve.
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