3 tbsp vegetable oil
2 large onions, peeled, halved and finely sliced
Salt and freshly ground black pepper
4 cloves garlic, peeled and finely sliced
2-3 green chillies, sliced (remove the seeds and membrane if you don't like it too hot)
5cm piece fresh ginger, peeled and finely chopped
1 tbsp korma or other curry powder
400g tin coconut milk
200ml vegetable stock
6 eggs
300g baby spinach
Juice of 1 small lemon
1 big handful fresh coriander, tough stalks removed, leaves chopped
30g almonds, toasted