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.
Start Cooking in Cook Mode
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!
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.
