Curried Eggs with Chickpeas and Spinach
Temps
28 min
Difficulté
facile
Ingrédients
7
Budget
~3-5 €
Valeurs nutritionnelles
Score santé
Bon · /100
390 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
Vous avez besoin de
Vous avez peut-être cela chez vous
Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
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
