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Chickpea, Spinach and Egg Curry
Chickpea, Spinach and Egg Curry is a modern British recipe for a classic quick week-night vegetarian curry of chickpeas and spinach topped with a boiled egg. This is typically counted amongst the hottest restaurant-style curries. The full recipe is presented here and I hope you enjoy this classic British version of: Chickpea, Spinach and Egg Curry.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
2
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBean RecipesBritish Recipes
This is a low-fat vegetarian curry finished with a boiled egg that can be prepared and put on the table in 20 minutes. This is one of my go-to recipes if I'm tired but hungry after work. You can also make it vegan by simply omitting the egg.
Ingredients:
2 large eggs
1 tbsp light olive oil
2 tsp cumin seeds
1 tsp black mustard seeds
2 tbsp medium curry powder (I usually use medium Madras), 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 (2/5 cup) boiling water
180g (6oz) baby leaf spinach
salt and freshly ground black pepper, to taste
2 tbsp chopped fresh coriander leaves (cilantro), to garnish
Method:
Bring a small saucepan of water to the boil and cook the eggs for 6–8 minutes, or until done to your liking. When cool enough to handle, shell, halve and set aside.
Meanwhile, heat the oil in a wide frying pan over a low heat. Add the cumin, black mustard seeds, curry powder, garlic granules and ground ginger and stir-fry for 1 minute.
Add the tomatoes, chickpeas, lemon juice and boiling water and season with salt and pepper. Cook over a high heat for 6–8 minutes, or until reduced and thickened, stirring often. Add the spinach and cook until wilted.
Divide the curry between two shallow bowls, top each with two egg halves and sprinkle over some curry powder. Scatter with coriander and serve immediately.
