Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Korma Egg Curry with Spinach and Chickpeas

Korma Egg Curry with Spinach and Chickpeas. Courtesy of Australian Eggs.

Korma Egg Curry with Spinach and Chickpeas

This Korma Egg Curry with Spinach and Chickpeas is the perfect winter recipe to warm you from the inside out. It's a great way to get your vitamin D during the colder months.

Korma Egg Curry with Spinach and Chickpeas

  • 2 tbsp canola oil
  • 1 brown onion, peeled and diced
  • 1/3 cup korma curry paste 
  • 1/3 cup tomato paste 
  • 1 ¼ cups water 
  • 1/3 cup light coconut cream 
  • 400g can chickpeas, rinsed, drained 
  • 120g baby spinach leaves 
  • 8 hard-boiled eggs, halved
  • Coriander leaves, to serve
  • Natural yoghurt, to serve
  • Roti, heated, to serve

Korma Egg Curry with Spinach and Chickpeas Method 

  1. Place a large saucepan over medium heat and add oil and onion. Cook onion for about 5 minutes or until softened.
  2. Add curry and tomato paste, cook gently for 1-2 minutes or until fragrant. Add water and coconut cream. Bring to a simmer. Add chickpeas and cook, stirring, for 5 minutes. Stir in the spinach and cook until just wilted. 
  3. Add the eggs to the curry and stir gently to coat. Scatter with coriander and serve with yoghurt and roti. 
Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2020. All Rights Reserved

Web Design Sydney