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.

It’s simple, hearty and healthy, packed with chickpeas, tomatoes and spinach for a big dose of flavour and goodness.

On its own, it’s delicious with rice or naan. But to make things a little more exciting, I’ve topped it with a fried egg. You might think that sounds odd – but trust me, it works. The yolk acts just like yoghurt: it cools the spice and adds a creamy, velvety texture that’s completely irresistible!

Serve this with a couple of mini garlic naans, a spoonful of yoghurt and maybe a cold beer, and you’ve got yourself a perfect vegetarian dinner that’s both comforting and fresh.

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.

How to cook this vegetarian curry

1. Cook the base:
   Chop the ginger, garlic, onion and coriander stalks. Add them to a large casserole dish with the oil, cumin, coriander and chilli flakes.
   Cook over a medium heat for 4–5 minutes, until fragrant and softened.
2. Add the tomatoes:
   Chop the tomatoes and add to the pan with around 200ml water. Simmer, uncovered, for 7–8 minutes until the tomatoes start to break down.
3. Add the chickpeas:
   Stir in the chickpeas, put the lid on and simmer for another 5 minutes so the flavours come together.
4. Add the spinach:
   Stir through the spinach and coriander leaves. Once the spinach has wilted, turn off the heat. Season to taste.
5. Cook the eggs:
   In a separate frying pan, heat a little oil and fry the eggs to your liking – I like the yolks just set but still runny.
6. Serve:
   Spoon the curry into bowls and top each one with a fried egg. Serve with naan or rice, and yoghurt on the side for dipping.

Top Tips

1. Watch your spices As with any curry, be careful with the heat when you cook your spices, onion, garlic and ginger. You want them to become really fragrant but you do not want them to catch and burn.
2. Make ahead The curry (not the eggs) can be made ahead. Store in the fridge for up to 48 hours, or in the freezer for up to 3 months (defrost and heat thoroughly before serving).
3. Mix up your eggs This curry is delicious with fried eggs, poached eggs or even sliced boiled eggs. Get creative!

FAQs

Spinach and Chickpea Curry With Fried Egg

Print

Pin

Rate

A simple and healthy spinach and chickpea curry topped with fried eggs. Packed with flavour, ready in 40 minutes and delicious with naan or rice.

Harriet Young Start Cooking in Cook Mode

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Serving Size 4 people

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons vegetable oil
• 1 inch ginger
• 1 teaspoon dried chilli flakes
• 3 cloves garlic
• 20 grams fresh coriander leaves
• 1 onion
• 6 tomatoes large
• 800 grams chickpeas tinned
• 200 grams spinach

To serve:

• 4 eggs
• 2 naan
• 4 tablespoons plain yoghurt

US Customary – Metric

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!

Notes

Variations

• Vegan version: Skip the egg and swirl through coconut yoghurt instead.
• Add vegetables: Try adding courgette, aubergine or red pepper for extra colour.
• Add crunch: Sprinkle with toasted seeds or crushed cashews before serving.

Storage & Reheating

• Fridge: Store curry (without eggs) in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Defrost overnight and heat thoroughly before serving.
• Eggs: Always cook fresh when serving — reheating them makes them rubbery.

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe