Name: Mild Egg Korma with Chickpeas and Spinach Recipe - Australian Eggs
Total time: 15 min
Yield: 4
Ingredients: 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

Mild Egg Korma with Chickpeas and Spinach

Preparation time 15 mins
Serves 4 people
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Publication 10 July 2013
Categories
- Dinner Recipes
- Vegetarian

Ingredients

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

Method

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