Cut the pepper into very small cubes and slice the spring onion into small rings.
Add the olive oil and balsamic vinegar with a little salt.
Roast the peanuts together with the coriander seeds, chop coarsely and add to the pepper mix.
Poach the egg.
Stir the spinach with butter in the pan, add butter chicken paste.

Serve: Place the spinach on the plate with the egg on top.
Garnish with the red pepper and peanuts.

Food for thought: The remaining curry sauce from the spinach can be used as the basis for a sauce for fried fish or chicken.