Chickpea, spinach and egg curry
Summary Not available
- 2 free-range eggs
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tbsp curry powder (plus extra for sprinkling)
- 1 tsp garlic granules
- 1 tsp ground ginger
- 400 g chopped tomatoes
- 400 g tin chickpeas (drained and rinsed)
- 1 tbsp lemon juice
- boiling water
- leaf spinach
- black pepper
- 2 tbsp fresh coriander (to garnish)
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
No extra notes