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Chickpea, Spinach, and Egg Curry
Quick, Flavorful, and Low-Cal
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:
- Cook Eggs: Boil eggs for 6–8 minutes. Cool, shell, halve, and set aside.
- Prepare Curry: Heat oil in a pan. Add cumin seeds, mustard seeds, curry powder, garlic granules, and ginger. Stir-fry for 1 minute.
- 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.
- 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! ✨