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

300ml water

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?