Mild Egg Korma with Chickpeas and Spinach

Name: Mild Egg Korma with Chickpeas and Spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoon canola oil; 1 brown onion, peeled and diced; 1/3 cup korma curry paste; 1/3 cup tomato paste; 1 ¼ cups water; 1/3 cup light coconut cream; 400g can chickpeas, rinsed, drained; 120g baby spinach leaves; 8 hard-boiled eggs, halved; Coriander leaves, to serve; Natural yoghurt, to serve; Roti, heated, to serve

Recipe by Myfoodbook

View original source

Indianvegetarianpescatarianvegetarianstovetop

Serves

Prep

15m

Cook

15m

Total

30m

Per serve

Price unavailable

Ingredients

Scaled for your household (4 portions) · original serves 4

Vegetable oil2 AU tbsp
Brown onion1
peeled and diced
Korma paste¼ cup
Tomato puree (paste)¼ cup
Water1¼ cup
Coconut cream¼ cup
Tinned chickpeas400 g
rinsed, drained
Baby spinach120 g
Hard-boiled eggs8
halved
Coriander bunch (optional)to taste
to serve
Yoghurt (optional)to taste
to serve
Roti (optional)to taste
heated, to serve

Method

1
Soften onion in canola oil over medium heat for about 5 minutes. Stir in korma paste and tomato paste for 1–2 minutes.
2
Add water and coconut cream and bring to a simmer. Add drained chickpeas for 5 minutes, then spinach until wilted.
3
Gently fold in the halved hard-boiled eggs and heat through. Finish with coriander and serve with yoghurt and warmed roti.

Nutrition (per serve)

Nutrition not supplied for this recipe.

Allergens

milktree nutseggwheat/gluten

Supermarket price breakdown

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Attribution

Publisher: Myfoodbook

Source URL: https://myfoodbook.com.au/recipes/show/mild-egg-korma-with-chickpeas-and-spinach