Chickpea, Egg and Spinach Curry

Chickpea, Egg and Spinach Curry

This recipe has been a bail-me-out-of-dinner dish. At the time of our photo shoot, I thought it will be so great to feature on the site post-Easter when you’re looking to not waste the hard boiled eggs you coloured. I had never anticipated I’d be in quarantine and this dish would be an SOS for our dinners.

I’ve always been mindful of food waste, but now, like so many other things, quarantine has taught me that I wasn’t nearly as mindful as I thought. Today, I’m truly aware of waste and not allowing any of it to happen. Easter egg go into Currys, leftover are eaten down to the last little leaf of a Brussel sprout and everything is repurposed and used. This curry dish is rich in flavour and will fill your family, especially if you serve it alongside some rice. If you’re missing an ingredient, like an onion, garlic or ginger, don’t worry. Please don’t let that stop you. I’ve made it without those ingredients and still enjoy it as much as any other time.

If you’re looking to maximize your pantry, please reach out to us and let us know what you need help using or whipping into a recipe for your family. If you’re looking for advice on how to make sourdough, don’t write us. We haven’t jumped on that quarantine trend and can’t even remotely help you. However, if you need help with eating copious amounts of carbs, we’ve got you covered.

Chickpea, Spinach and Egg Curry

This healthy bowl features a rich blend of Italian spices, tangy tomato sauce and eggs.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Keyword: curry recipes, chickpea and spinach curry, chickpea recipes, egg recipes
Servings: 4 servings


  • 4 large egg, hard boiled, peeled and sliced lengthwise
  • 2 tbsps olive oil
  • 2 cloves garlic, minced
  • 3 tbsps curry powder
  • 1 tbsp cumin seeds
  • 1 tsp ground ginger
  • 1 tsp dry mustard
  • 1 onion, diced
  • 1 796ml can diced tomatoes
  • 1 796 ml can chickpeas, drained and rinsed
  • 2 tbsp lemon juice
  • 1 cup boiling water
  • salt and freshly ground pepper
  • 1 1/2 cups baby spinach


  • Heat the oil in a wide frying pan over low heat. Add the garlic, curry powder, cumin, ginger and dry mustaard and stir-fry for 1 minute.
  • Add onion and cook until translucent, about 4 minutes.
  • Add the tomatoes, chickpeas, lemon juice and boiling water and season with salt and pepper. Cook over a high heat for 8-10 minutes, or until reduced and thickened, stirring often. Add spinach and cook until wilted.
  • Divide the curry between shallow bowls, top each with two egg halves and sprinkle some curry powder. Serve immediately with a side of rice or naan.
Photo by Ashely van der Laan

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