Egg korma with chickpeas and spinach


8 eggs, hard boiled, shelled and set aside
2 tbsp canola oil
1 onion, peeled and diced
4 tbsp 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


Place a saucepan over medium heat and add oil and onion.


2. Fry gently without colour.


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


4. Bring to a simmer. Add chickpeas and spinach.


5. Once the spinach is wilted add the eggs, serve in a bowl and top with yoghurt and coriander.


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