Chickpea, Spinach, and Egg Curry

Whip up this delicious Chickpea, Spinach, and Egg Curry in less than 20 minutes for a satisfying, vegetarian meal. Leave out the egg for a vegan option!

Nutritional Info (per serving):

• Calories: 441 kcal
• Protein: 26g
• Carbohydrates: 92g (8.5g sugars)
• Fat: 20g (3.5g saturates)
• Fibre: 15g
• Salt: 0.6g
• GI: 45

Ingredients:

• 2 large free-range eggs
• 1 tbsp light olive oil
• 2 tsp cumin seeds
• 1 tsp black mustard seeds
• 2 tbsp medium curry powder, plus extra for sprinkling
• 1 tsp garlic granules
• 1 tsp ground ginger
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained and rinsed
• 1 tbsp lemon juice
• 100ml boiling water
• 180g baby leaf spinach
• Salt and freshly ground black pepper
• 2 tbsp chopped fresh coriander, to garnish

Instructions:

1. Cook Eggs: Boil eggs for 6–8 minutes. Cool, shell, halve, and set aside.
2. Prepare Curry: Heat oil in a pan. Add cumin seeds, mustard seeds, curry powder, garlic granules, and ginger. Stir-fry for 1 minute.
3. Add Ingredients: Add tomatoes, chickpeas, lemon juice, and boiling water. Season with salt and pepper. Cook over high heat for 6–8 minutes until thickened. Stir in spinach until wilted.
4. Serve: Divide curry between bowls, top with egg halves, sprinkle with extra curry powder, and garnish with coriander.

Enjoy this hearty, protein-packed curry that’s perfect for a quick dinner! ✨