Chickpea, Spinach & Egg Curry

This hearty and flavourful curry combines nutritious chickpeas, fresh spinach, and boiled eggs in a richly spiced sauce.

It's a perfect vegetarian option that's both filling and easy to prepare.

Method

10m20m30m

Heat oil in a large saucepan over medium heat. Add onions and garlic, cooking until soft and golden.
Stir in cumin, coriander, turmeric, and chilli powder. Cook for a minute until fragrant.
Add chickpeas and tomatoes, bring to a simmer. Cook for 10 minutes.
Stir in the spinach and cook until wilted.
Gently place the boiled eggs into the curry. Season with salt and pepper.
Simmer everything for another 5 minutes, then serve hot with rice or naan bread.

This curry is wonderfully versatile.

You can adjust the heat level by increasing or decreasing the amount of chilli.

It's also great for next-day leftovers, as the flavours meld together beautifully overnight.

Keep exploring

Keep cooking

Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Lamb Rogan Josh
Slow-cooked lamb rogan josh with warming Kashmiri spices, yoghurt, and fresh coriander. A rich, comforting curry that’s ideal with basmati rice or naan.
Lamb Dupiaza
A rich, onion-forward lamb dupiaza with tender chunks of lamb in a gently spiced tomato and yoghurt sauce.
Prawn & Pea Korma
Creamy prawn and pea korma made in one pan with gentle spice and a rich coconut sauce, ready in about 35 minutes.

Ready to cook?

Browse the full recipe collection or jump into search to find your next meal.