Curried spinach, eggs & chickpeas served on a plate

Curried spinach, eggs & chickpeas

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(3 ratings)

Prep: 15 mins Cook: 35 mins


Serves 2

Pack in the nutrients with this veggie supper made from spinach, eggs and chickpeas. It's healthy, low in calories, full of flavour and delivers four of your five-a-day

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal469
  • fat20g
  • saturates4g
  • carbs39g
  • sugars18g
  • fibre12g
  • protein28g
  • salt0.5g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 3cm piece ginger, peeled and grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground coriander
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tbsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 450g tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can chickpeas, drained
  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 200g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 tbsp natural yogurt
  • 1 red chilli, finely sliced
  • ½ small bunch of coriander, torn


  1. Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.

  2. Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.

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Comments, questions and tips

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Frantic Flapjack
16th Jun, 2020
A simple curry to make but I didn't have all the spices (lockdown) so added a couple of teaspoons of curry paste. Try to use the yogurt as it does give a better flavour. I didn't use the chilli.
10th Jun, 2020
Very simple to make. I used olive oil instead rapeseed oil as that was what I had, and I didn’t use the chilli or yoghurt at the end. It was very enjoyable and I will be making it again.
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