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Aromatic Egg, Spinach and Potato Curry
Ingredients
  • ⅓ quantity fragrant curry sauce (430ml) 200g baby new potatoes, quartered 2 large free-range eggs Large handful baby leaf spinach 1 spring onion, finely sliced Small handful coriander, chopped 1 red chilli, finely sliced Steamed basmati rice to serve
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