Chickpea, Spinach and Egg Curry
This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg!
And it's spinach from my garden.
And look - a quick naan bread - also low cal and gluten free....
Double up on the recipe for more servings.
2 large free-range eggs (optional)
1 tbsp canola oil
2 tsp cumin seeds
1 tsp black mustard seeds
2 tbsp medium curry powder, plus extra for sprinkling (use hot or mild as you like)
1 tsp crushed garlic
1 tsp crushed ginger
1 x 400g tin chopped tomatoes (or use fresh)
1 x 400g tin chickpeas, drained and rinsed
1 tbsp lemon juice
100ml boiling water
180g/6oz baby leaf spinach
salt and freshly ground black pepper
2 tbsp chopped fresh coriander, to garnish
Bring a small saucepan of water to the boil and cook the eggs for 6–8 minutes, or until done to your liking. When cool enough to handle, shell, halve and set aside.
Meanwhile, heat the oil in a wide frying pan over a low heat. Add the cumin, black mustard seeds, curry powder, garlic and ginger and stir-fry for 1 minute.
Add the tomatoes, chickpeas, lemon juice and boiling water and season with salt and pepper. Cook over a high heat for 6–8 minutes, or until reduced and thickened, stirring often. Add the spinach and cook until wilted.
Divide the curry between two shallow bowls, top each with two egg halves and sprinkle over a little curry powder. Scatter with coriander and serve immediately, with naan bread or rice if you like.
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