Curried spinach, eggs & chickpeas served on a plate

Curried spinach, eggs & chickpeas

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal469
fat20g
saturates4g
carbs39g
sugars18g
fibre12g
protein28g
salt0.5g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.4 ratings
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