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Curried spinach, eggs & chickpeas

 


Method 1

Ingredients

1 tbsp rapeseed oil

1 onion

thinly sliced

1 garlic clove

crushed

3cm piece ginger

peeled and grated

1 tsp ground turmeric

1 tsp ground coriander

1 tsp garam masala

1 tbsp ground cumin

450g tomatoes

chopped

400g can chickpeas

drained

1 tsp sugar

200g spinach

2 large eggs

3 tbsp natural yogurt

1 red chilli

finely sliced

½ small bunch of coriander

torn

step 1

Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.

step 2

Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.

Method 2

🍛 Curried Spinach, Eggs & Chickpeas

🔸 Servings: 4

🔸 Prep Time: 10 mins

🔸 Cook Time: 20–25 mins

🔸 Diet: Vegetarian, Gluten-free

🧂 Ingredients

Base:

1 tbsp olive oil (or coconut oil)

1 medium onion, finely chopped

2 garlic cloves, minced

1-inch piece fresh ginger, grated

1–2 tsp curry powder (mild or hot, your choice)

1/2 tsp ground cumin

1/2 tsp ground turmeric (optional)

1 can (400g / 14 oz) chopped tomatoes

1 can (400g / 14 oz) chickpeas, drained and rinsed

100–150g (3–5 oz) fresh spinach (or use frozen, thawed and drained)

Salt and pepper, to taste

1/4 tsp chili flakes (optional for heat)

Splash of water or vegetable stock, if needed

Eggs:

4 large eggs

To Finish:

Fresh coriander (cilantro), chopped

Squeeze of lemon or lime juice

Yogurt or coconut yogurt, for serving (optional)

Warm naan, roti, or rice, to serve

👨‍🍳 Instructions

Sauté aromatics:

Heat the oil in a large skillet or pan over medium heat. Add the onion and sauté until soft (about 5 minutes). Stir in garlic, ginger, and all spices (curry powder, cumin, turmeric). Cook for 1 minute until fragrant.

Add tomatoes and chickpeas:

Stir in the chopped tomatoes and chickpeas. Season with salt and pepper. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened.

Add spinach:

Add spinach in batches, stirring to wilt it into the sauce. (If using frozen, make sure it's fully thawed and squeezed of excess water.)

Create wells & cook eggs:

Use a spoon to make 4 little wells in the curry. Crack an egg into each well. Cover the pan with a lid and cook gently for 6–8 minutes, or until whites are set but yolks are still runny (or longer if you prefer firmer eggs).

Finish & serve:

Remove from heat. Sprinkle with fresh coriander and a squeeze of lemon or lime juice. Add a dollop of yogurt if you like. Serve with naan, roti, or rice.

🔄 Variations

Vegan? Skip the eggs and add cubes of tofu or an extra can of chickpeas.

Add creaminess: Stir in a spoon of coconut milk or cream just before adding the eggs.

Add heat: Use chopped green chili or more chili flakes.



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