why make this recipe
Chickpea, spinach, and egg curry is a delicious and healthy dish. It is packed with protein from the chickpeas and eggs, while spinach adds essential vitamins. This recipe is easy to make and full of flavor. It’s perfect for a quick lunch or dinner, and it can also be enjoyed as a comforting meal on any day.
how to make Chickpea, spinach, and egg curry
Ingredients
- 2 large free-range eggs
- 1 tbsp light olive oil
- 2 tsp cumin seeds
- 1 tsp black mustard seeds
- 2 tbsp medium curry powder, plus extra for sprinkling
- 1 tsp garlic granules
- 1 tsp ground ginger
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 1 tbsp lemon juice
- 100ml/3½fl oz boiling water
- 180g/6oz baby leaf spinach
- Salt and freshly ground black pepper
- 2 tbsp chopped fresh coriander, to garnish
Directions
- Bring a small saucepan of water to the boil. Cook the eggs for 6–8 minutes, or until done to your liking. When cool enough to handle, shell, halve, and set aside.
- Meanwhile, heat the oil in a wide frying pan over a low heat. Add the cumin, black mustard seeds, curry powder, garlic granules, and ground ginger. Stir-fry for 1 minute.
- Add the tomatoes, chickpeas, lemon juice, and boiling water. Season with salt and pepper. Cook over a high heat for 6–8 minutes, or until reduced and thickened, stirring often.
- Add the spinach to the pan and cook until wilted.
- Divide the curry between two shallow bowls. Top each with two egg halves and sprinkle over some extra curry powder. Scatter with coriander and serve immediately.
how to serve Chickpea, spinach, and egg curry
Serve the curry warm in bowls. It goes well with rice or flatbreads, like naan or chapati. You can also enjoy it as is for a hearty meal. Adding a squeeze of fresh lemon juice on top can also enhance the flavors.
how to store Chickpea, spinach, and egg curry
Store any leftover curry in an airtight container in the refrigerator. It will keep for up to 2 days. Reheat it on the stovetop or in the microwave before serving. If freezing, store it in a freezer-safe container for up to 2 months.
tips to make Chickpea, spinach, and egg curry
- For a spicy kick, add some chopped fresh chili or a pinch of red chili powder while cooking.
- If you prefer a creamier curry, stir in some coconut milk or yogurt just before serving.
- Use fresh spinach if possible, but frozen spinach works well too. Just thaw it before adding to the dish.
variation
You can easily customize this recipe by adding other vegetables like bell peppers or zucchini. If you want a vegan version, simply omit the eggs and add more chickpeas or tofu for extra protein.
FAQs
1. Can I use other types of beans instead of chickpeas?
Yes, you can use other beans like kidney beans or black beans, but chickpeas give a special texture that fits well with this curry.
2. How spicy is this curry?
The spice level can depend on the type of curry powder you use. If you want it milder, use less curry powder, or if you like it spicy, add more or include fresh chilies.
3. Can I make this dish ahead of time?
Yes, you can prepare the curry in advance and store it in the refrigerator. Just reheat it when you’re ready to serve.
