Place the eggs in a pot of water and bring to a boil. Once boiling, let simmer for 8-10 minutes for hard-boiled eggs. After cooking, immerse in cold water for 5 minutes. Peel and set aside.
In a large mixing bowl, combine the baby spinach, diced tomatoes, and shredded green cabbage.
In a small bowl, whisk together the olive oil, curry powder, salt, and pepper until well mixed.
Drizzle the curry dressing over the salad and toss gently to coat all the vegetables evenly.
Cut the boiled eggs in halves or quarters, as preferred, and place on top of the salad.
Sprinkle fresh parsley over the top and serve with lime wedges on the side for an extra zing. Enjoy immediately!
