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August 29, 2022

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

Nutrition

  • Nutrition: Per serving
  • low in Kcal 469
  • Fat 20g
  • Saturates 4g
  • Carbs 39g
  • Sugars 18g
  • Fibre 12g
  • Protein 28g
  • Salt 0.5g
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