Chickpea, spinach and egg curry
A quick and nourishing curry featuring tender chickpeas, fresh spinach, and eggs gently cooked in a spiced tomato sauce. Caraway, mustard seeds, and a splash of lemon juice bring vibrant flavour and aroma. Garnish with chopped fresh coriander before serving.
Ingredients
- Egg2 ცალი
- Olive Oil1 სუფრის-კოვზი
- cumin seeds2 ჩაის-კოვზი
- Mustard seeds1 ჩაის-კოვზი
- Curry powder2 სუფრის-კოვზი
- garlic granules1 ჩაის-კოვზი
- Ground ginger1 ჩაის-კოვზი
- Lemon juice1 სუფრის-კოვზი
- Coriander (chopped)2 სუფრის-კოვზი
Instructions
4 steps- 1
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.
- 2
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.
- 3
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.
- 4
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.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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