Sri Lankan Chickpea and Vegetable Egg Curry

Ingredients

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

• Ghee2 AU tbsp
• Red onion2
  sliced
• Butternut pumpkin400 g
  skin and seeds removed and cut into large chunks
• Cauliflower300 g
• Tomatoes170 g
  diced
• Passage to India Sri Lankan Chicken Curry sauce375 g
• Coconut milk125 ml
• Eggs3
• Tinned chickpeas400 g
  drained
• Frozen spinach250 g
  thawed
• Prepared basmati rice (optional)to taste
• Raita (optional)to taste
• Mint leaves (optional)to taste

Method

1. 1

   Soften the red onions in ghee for 3–4 minutes over medium-high heat. Add pumpkin, cauliflower and tomato for 2 minutes, then stir in the Sri Lankan curry sauce and coconut milk.

2. 2

   Cover and simmer over medium-low heat for 8–10 minutes until the vegetables are tender. Meanwhile, boil the eggs for about 6 minutes, cool in cold water, peel and halve.

3. 3

   Stir drained chickpeas and thawed spinach into the curry and heat through. Top with eggs and mint; serve with rice and raita.