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Mild Egg Korma with Chickpeas and Spinach

Delicious with a bit of kick!

Mild Egg Korma with Chickpeas and Spinach

Serves 4

Prep

15M

eggs.org.au

Keep warm this winter with a delicious, mild Indian korma. Indian naan bread and steamed rice are great on the side.

Ingredients

8 eggs, hard boiled, shelled and set aside

2 tbsp canola oil

1 onion, peeled and diced

4 tbsp Indian butter chicken or korma curry paste

4 tbsp tomato paste

300ml water

4 tbsp light coconut cream

1 can chickpeas, drained and washed

150g baby spinach, washed and well drained

4 tbsp natural yoghurt

½ bunch coriander, chopped

naan bread and rice to serve

Method

1.

Place a saucepan over medium heat and add oil and onion. Fry gently without colour.

2.

Add curry and tomato pastes, fry gently for a minute then add water and coconut. Bring to a simmer.

3.

Add chickpeas and spinach. Once the spinach is wilted add the eggs.

4.

Serve in a bowl and top with yoghurt and coriander.

Related

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