Want to cook this recipe? Swipe in the YUZU app for more ideas.

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 portions
Cuisine: indienne
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

Hard-boiled eggs smothered in a creamy curry sauce with chickpeas and spinach. A comforting, protein-packed vegetarian Indian dish.

28 min2 servings390 kcalDifficulty: Easy

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

Instructions

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

Open YUZU