Curried spinach, eggs & chickpeas

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


  • 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


  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.

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