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
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.