• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Korma Egg Curry with Spinach and Chickpeas

Korma Egg Curry with Spinach and Chickpeas

Egg curry 0217


  • 2 tbsp 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


  1. Place a large saucepan over medium heat and add oil and onion. Cook onion for about 5 minutes or until softened.
  2. Add curry and tomato paste, cook gently for 1-2 minutes or until fragrant. Add water and coconut cream. Bring to a simmer. Add chickpeas and cook, stirring, for 5 minutes. Stir in the spinach and cook until just wilted.
  3. Add the eggs to the curry and stir gently to coat. Scatter with coriander and serve with yoghurt and roti.

Nutritional Information

  • Serving size 462g
  • Energy 2810kJ 672kcal
  • Protein 28.2g
  • Total fat 40.1g
  • Saturated fat 13.2g
  • Carbs (total) 45.7g
  • Carbs (sugar) 10.2g
  • Sodium 920mg
  • Fibre 8.9g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people