Kerala-Style Egg and Potato Coconut Curry

Steps

1. Before you start: slice the onion, mince the garlic, grate the ginger, chop the tomato and cilantro, and cube the potatoes.
2. Place the eggs in a Dutch oven or large pot, cover with cold tap water (separate from the measured water), bring to a boil, then cover, turn off the heat and let stand 12 minutes so the yolks are fully firm (160°F/71°C).
3. Move the eggs to a bowl of cold water, then empty and dry the pot. Peel the eggs, halve them lengthwise and set aside.
4. Heat the canola oil in the same pot over medium heat. Add the onion and cook, stirring, until soft and golden, about 8 minutes.
5. Stir in the garlic and ginger and cook 1 minute, then add the curry powder, turmeric and cumin and stir 30 seconds until fragrant.
6. Add the tomato and cook until it breaks down, about 4 minutes.
7. Add the potatoes, the measured water, the coconut milk and the salt. Bring to a simmer, cover and cook until the potatoes are tender, 15 to 18 minutes.
8. Stir in the spinach a handful at a time until wilted, about 2 minutes.
9. Nestle the egg halves, yolk side up, into the gravy and spoon some sauce over them; simmer gently 3 minutes to warm through.
10. Off the heat, stir in the lime juice, scatter the cilantro on top and serve.