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.
Top Tips
- 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.
- 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).
- Mix up your eggs This curry is delicious with fried eggs, poached eggs or even sliced boiled eggs. Get creative!
Spinach and Chickpea Curry With Fried Egg
A delicious vegetarian curry with spinach, chickpeas and tomatoes topped with fried eggs.
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 1 inch chunk ginger
- 1 teaspoon dried chilli flakes
- 3 cloves garlic
- 20 grams Fresh coriander
- 1 onion
- 6 large tomatoes
- 800 grams tinned chickpeas
- 200 grams spinach
To serve:
- 4 eggs
- 2 Naan bread
- 4 tablespoons 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!
Nutrition
Calories: 564kcalCarbohydrates: 72gProtein: 25gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 169mgSodium: 1119mgPotassium: 1223mgFiber: 14gSugar: 10gVitamin A: 6987IUVitamin C: 44mgCalcium: 266mgIron: 6mg
Tried this recipe?Let us know how it was!
More delicious Indian style recipes:
- Paneer and Vegetable Wraps
- Easy One Pot Saag Paneer
- Black Lentil Dal
- Courgette and Coconut Dal
- Lamb and Spinach Curry
- Slow Cooked Beef Curry
- Chicken Balti
- One Pan Roast Chicken and Rice
- Curried Lentil Soup
- Chicken, Spinach and Paneer Naan Pizzas
- The Creamiest Butter Halloumi Curry
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I’ve never thought to serve egg with curry but I’m willing to try it out. Thanks for the inspiration.
This was the perfect hearty meal for when it was cold and rainy where I’m from. Thank you for this recipe!
You had me at fried egg! This curry looks so delicious, healthy and simple. Love that it’s a veggie curry, can’t wait to try it out!
We in India, make a similar version of this without egg. Will try this version for dinner tonight….Looks yum
What a great curry recipe! And the addition of the egg is a good choice – it added some good flavor and depth to the dish!