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