Spinach and Chickpea Curry with Fried Egg

Vegetarian curries are some of the best curries there are, and this spinach and chickpea curry is one of my favourites.

This is a really healthy curry, the main ingredients are spinach, chickpeas and tomatoes, and would be delicious on its own or with some plain rice. However, to make things a bit more interesting I’ve decided to top it with a fried egg. You might be thinking this won’t work but trust me – just as yoghurt works beautifully with a curry, the egg cools the heat and adds a lovely smooth texture.

I also served mini garlic naans with my curry – they added some carb to the meal because I didn’t fancy rice. You could go for rice, or serve as part of a whole curry spread.

Ingredients, Substitutions and Variations

• Cumin, coriander and chilli flakes – ground cumin, ground coriander and chilli flakes make up the dry spice mix for this curry. It’s simple but it works!
• Vegetable oil – or ghee.
• Ginger, garlic, onion, fresh coriander – this fragrant mix brings a punch of flavour to the base of the curry.
• Tomatoes – you could substitute fresh tomatoes for one tin of chopped tomatoes, but you won’t get the same texture.
• Chickpeas – these add a beautiful bite to the curry and make it really filling.
• Spinach – fresh spinach is delicious in this, but you could use the equivalent amount of frozen spinach.
• Eggs – use large, fresh eggs for the best results.
• Naan – optional, but if you use, pick your favourite (or make your own!)
• Yoghurt – optional, but if you use plain or Greek style is best.

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Spinach and Chickpea Curry

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Harriet Young

A delicious vegetarian curry with spinach, chickpeas and tomatoes topped with fried eggs.

5

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Total Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp vegetable oil
• 1 inch chunk ginger
• 1 tsp dried chilli flakes
• 3 cloves garlic
• Large bunch coriander
• 1 onion
• 6 large tomatoes
• 2 x 400g tins of chickpeas
• 200 g spinach

To serve:

• 4 eggs
• Naan bread
• Yoghurt

Instructions

 

• Chop the ginger, garlic, onion and coriander stalks. Tip into a large casserole dish with the vegetable oil, ground cumin, ground coriander and chilli. Put on a medium heat for 4-5 minutes until it’s really fragrant.
• Chop the tomatoes and add to the pan with about 200ml water. Allow to simmer, with the lid off, for about 7-8 minutes until the tomatoes have started to break down.
• Add the chickpeas – put the lid on and simmer for another 5 minutes.
• Now add the spinach and chopped coriander leaves. When they have wilted the curry is ready so turn off the heat.
• Cook your fried eggs in the remaining tablespoon of vegetable oil and heat your naan bread – under the grill, in the oven or in a toaster works.
• Serve a bowl of the curry topped with the egg and the naan bread on the side. Make sure you have a dish of yoghurt on the table for dipping!

Keyword chickpeas, curry, eggs, spinach

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