Bring a small saucepan of water to the boil, add the eggs and cook for 9 minutes. Drain and plunge into cold water to cool. Crack, peel and cut into halves and quarters. Set aside

Heat the oil in a heavy based saucepan. Add the onion and cook for 5 minutes until soft, then add the ginger, garlic and spices. Cook for a further 1 minute

Stir in the tomatoes, cauliflower, potato and chilli (if using)

Add 1/2 cup of water, put the lid on, and cook gently for 30 minutes

Once potato is cooked, add the peas, spinach, lemon juice and boiled eggs. Cook for 2 minutes, sprinkle in coriander and serve

Serve with a dollop of yogurt and Naan bread