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Recipe details
Curried spinach, eggs & chickpeas
A nutritious vegetarian supper of spinach, eggs and chickpeas simmered with tomatoes and warming curry spices, finished with yogurt, chili and coriander.
≈ 81 kcal/100 g · ≈ 557 kcal/serving
50 minEasyIndian-inspired
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
rapeseed oil7.5 ml
onion, thinly sliced0.5 medium onion
garlic, crushed0.5 pcs
fresh ginger, peeled and grated1.5 cm piece
ground turmeric1 tsp
ground coriander1 tsp
garam masala1 tsp
ground cumin0.5 tbsp
tomatoes, chopped225 g
canned chickpeas, drained200 g
water50 ml
sugar0.5 tsp
spinach100 g
large egg1 pcs
natural yogurt22.5 ml
red chili, finely sliced0.5 chili
fresh coriander, torn7.5 g
salt1 g
Cookware and utensils
large frying pan or flameproof casserole pot
small saucepan
lid
knife
cutting board
grater
colander
Directions
01
Heat the rapeseed oil in a large frying pan over medium heat.
Products
rapeseed oil — 7.5 ml
Action
Heat
Time
2 min
Temperature
medium heat, about 180°C / 350°F
02
Fry the sliced onion until golden and sticky.
Products
onion, thinly sliced — 0.5 medium onion
Action
Fry
Time
10 min
Temperature
medium heat, about 180°C / 350°F
03
Fry the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes.
Products
garlic, crushed — 0.5 pcs; fresh ginger, peeled and grated — 1.5 cm piece; ground turmeric — 1 tsp; ground coriander — 1 tsp; garam masala — 1 tsp; ground cumin — 0.5 tbsp; tomatoes, chopped — 225 g
Action
Fry
Time
2 min
Temperature
medium heat, about 180°C / 350°F
04
Add the chickpeas, water and sugar and bring the mixture to a simmer.
