Chickpea, spinach and egg curry

Chickpea, spinach and egg curry
Summary Not available
Total time : 30 mins
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Chickpea, spinach and egg curry

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: 10-30 min, Chick Peas, Chicken
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

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