English
Danish
Finnish
German
Norwegian
Swedish
Chickpea, spinach and egg curry
Summary Not available
Person: 2
Calories: 385kcal
Materials
- 2 free-range eggs
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 1 tsp mustard
- 2 tbsp curry powder plus extra for sprinkling
- 1 tsp garlic cloves
- 1 tsp ground ginger
- 400 g chopped tomatoes
- 400 g canned chickpeas drained and rinsed
- 1 tbsp Lemon Juice
- 200 ml boiling water
- 100 g spinach
- 1 tsp black pepper
- 2 stem fresh coriander to garnish
Instructions
- Bring a small saucepan of water to the boil and 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 and stir-fry for 1 minute
- Add the tomatoes, chickpeas, lemon juice and boiling water and season with salt and pepper
- Cook over a high heat for 6–8 minutes, or until reduced and thickened, stirring often
- Add the spinach and cook until wilted
- Divide the curry between two shallow bowls, top each with two egg halves and sprinkle over some curry powder
- Scatter with coriander and serve immediately
Notes
No extra notes
Nutrition
Calories: 385kcal | Carbohydrates: 44g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 985mg | Potassium: 1184mg | Fiber: 15g | Sugar: 6g | Vitamin A: 5351IU | Vitamin C: 38mg | Calcium: 269mg | Iron: 10mg
