Curried Eggs with Chickpeas and Spinach

Name: Curried Eggs with Chickpeas and Spinach
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 piece eggs; 200 g canned chickpeas; 100 g fresh spinach; 200 g crushed tomatoes; 2 tbsp curry paste; 100 ml coconut milk; 1 tbsp coconut oil

Temps

28 min

Difficulté

facile

Ingrédients

Budget

~3-5 €

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Valeurs nutritionnelles

Score santé

Bon · /100

390 kcal

par portion

24 gProtéines

20 gLipides

28 gGlucides

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Etapes

1
Cook the hard-boiled eggs for 10 minutes in boiling water. Shell them and cut in half.
12 min
2
Heat the coconut oil in a pot, add the curry paste and sauté for 1 minute.
1 min
3
Add the crushed tomatoes, coconut milk, and drained chickpeas. Simmer for 10 minutes.
10 min
4
Stir in the spinach and let it wilt for 2 minutes, then arrange the eggs in the sauce. Serve hot.
3 min