Curried spinach, eggs & chickpeas
Add to favourite + Print Print

Curried spinach, eggs & chickpeas

By Esther Clark

Pack in the nutrients with this veggie supper made from spinach, eggs and chickpeas. It’s healthy, low in calories, full of flavour and delivers four of your five-a-day

  • Prep:15 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 469
  • fat 20g
  • saturates 4g
  • carbs 39g
  • sugars 18g
  • fibre 12g
  • protein 28g
  • salt 0.5g

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

Method

  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.

  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.

Suggested recipes from this collection...