Curried spinach, eggs & chickpeas

Ingredients

1 tbsp Avacado or Olive oil
1 onion , thinly sliced
1 garlic clove , crushed
1 tbsp grated ginger
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
1 tbsp ground cumin
450g tomatoes , chopped
400g boiled chickpeas , drained (can use a tinned if convenient)
1 tsp sugar
200g spinach
2 Thinnai Organic eggs
3 tbsp natural yogurt or curd
1 red chilli , finely sliced
½ small bunch of coriander, torn

Method

STEP 1

Heat the oil in a large frying pan 3and 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.

Prep:15 mins
Cook:35 mins
Easy
Serves 2

Packed in nutrient’s this meal is healthy, low in calories yet Full in flavor