Print Recipe

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

Ingredients

  • 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

Instructions

  • 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.