Mild Egg Korma with Chickpeas and Spinach

Mild Egg Korma with Chickpeas and Spinach

Mild egg korma resized


  • 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 the oil and onion. Cook the onion for about 5 minutes or until softened.
  2. 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.
  3. Add the hard-boiled eggs to the curry and stir them in gently to coat.
  4. Scatter with coriander and serve with yoghurt and roti.

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