Mild Egg Korma With Spinach And Chickpeas

October 8, 2012


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



Method

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?

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.

SUBSCRIBE

 

You Said

Comments

Win a holiday to Bali
Win 10K cash
Win 10K cash