This Friday is World Egg Day so celebrate with this fragrant egg korma with nutrient-rich spinach and chickpeas. Serve with naan bread and steamed rice.
Ingredients: Serves 4
8 eggs, hard boiled, shelled and set aside
2 tbsp canola oil
1 onion, peeled and diced
4 tbsp good quality Indian butter chicken or korma curry paste
4 tbsp tomato paste
4 tbsp light coconut cream
1 can chickpeas, drained and washed
150g baby spinach, washed and well drained
4 tbsp natural yoghurt
½ bunch coriander, chopped
1. Place a saucepan over medium heat and add oil and onion. Fry gently without colour.
2. Add curry and tomato pastes, fry gently for a minute then add water and coconut. Bring to a simmer.
3. Add chickpeas and spinach. Once the spinach is wilted add the eggs.
4. Serve in a bowl and top with yoghurt and coriander. Indian naan bread and steamed rice are great on the side.
What’s your favourite curry?