Spinach and Chickpea Curry With Fried Egg
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.
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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
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 Facts
Spinach and Chickpea Curry With Fried Egg
Amount per Serving
Calories
564
% Daily Value*
Fat
21
g
32
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
4
g
Cholesterol
169
mg
56
%
Sodium
1119
mg
49
%
Potassium
1223
mg
35
%
Carbohydrates
72
g
24
%
Fiber
14
g
58
%
Sugar
10
g
11
%
Protein
25
g
50
%
Vitamin A
6987
IU
140
%
Vitamin C
44
mg
53
%
Calcium
266
mg
27
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
