This super simple Chickpea & Spinach Curry is perfect for a vegetarian weeknight dinner for two. Topped with a jammy egg and loaded with spices, it’s ready in under 30 minutes.
Total Time:30 minutes
Yield:2 servings 1x
2 large eggs (skip this if you want to make it vegan)
1 tablespoon olive oil
2 tablespoons curry powder
2 teaspoons ground cumin
1 teaspoon garlic granules
1 teaspoon ground ginger
1 teaspoon mustard powder
1 can (400 grams or 14 ounces) chopped tomatoes
1 can (400 grams or 14 ounces) chickpeas, drained and rinsed
1 tablespoon lemon juice
100 ml water (boiling water if you have a kettle handy)
1 bag (approximately 220 grams) baby spinach
Salt and pepper, to taste
Add your eggs to a small saucepan and cover them with cold water. Put them over high heat and bring to a boil. I cooked my eggs for 13 minutes from the time I put them on the heat for a gel-like yolk. Boil your eggs to your liking. Or if you want to make this recipe vegan, just leave them out all together. When your eggs are ready, run them under cold water to stop the cooking and set aside.
While your eggs are boiling, put a large skillet over low heat and add your olive oil. Once your oil is hot, add your curry powder, cumin, garlic, ginger, and mustard powder. Stir this in the hot oil for about a minute until fragrant.
Add your tomatoes, drained chickpeas, lemon juice and water. Add salt and pepper to taste. Bring everything to a boil and let it simmer and reduce for about 8 minutes.
Once your mixture has thickened a bit, add your spinach and let it wilt. It will seem like it’s too much, but it will cook way down. Just keep gently stirring it until all the spinach is wilted.
When everything is ready, peel your eggs and cut them in half. Divide your curry into two serving bowls, and add an egg to each serving.
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