Creating Instacart page...
Chickpea, Spinach and Egg Curry
Ingredients
2 large
eggs
1 tbsp
light olive oil
2 tsp
cumin seeds
1 tsp
black mustard seeds
2 tbsp
medium curry powder
1 tsp
garlic granules
1 tsp
ground ginger
400g
chopped tomatoes
400g
chickpeas
1 tbsp
lemon juice
100ml
boiling water
180g
baby leaf spinach
salt and pepper
Spices and Seasonings
2 tbsp
chopped fresh coriander
Instructions
STEP 1
Boil water; cook eggs for 6–8 minutes.
STEP 2
Shell, halve the eggs, set aside.
STEP 3
Heat oil; stir-fry spices for 1 minute.
STEP 4
Add tomatoes, chickpeas, lemon juice, water, salt, and pepper; cook 6–8 minutes.
STEP 5
Stir in spinach; cook until wilted.
STEP 6
Serve curry topped with egg halves and coriander.
Nutrition Facts
(per serving)
Calories:
882 calories
Servings:
2 servings
Carbohydrates:
184 g
Fat:
40 g
Fiber:
30 g
Protein:
52 g
Sugar:
17 g
Meal Effort
Preparation:
10 minutes
Cook:
10 minutes
Total:
20 minutes