Place spinach in a sieve over a bowl. Pour boiling water over until wilted. Drain well.

Melt half of the butter in a medium, non-stick frying pan over a medium heat.

Add tomatoes and cook, stirring over a medium high heat for 3 minutes until softened. Remove from pan and set aside.

Whisk together eggs, curry powder and coconut milk until combined. Heat remaining butter in same pan over a medium heat. Add egg mixture to pan. Cook for 10 seconds before using a heatproof spatula to continually and gently drag the mixture from the outside to the centre of pan. Cook for 1-2 minutes or until eggs are almost set.

Sprinkle with spinach. Remove from the heat as eggs will continue to cook. Slide mixture evenly onto plates. Serve with tomatoes and roti.