Recipes and Cooking

Mild Egg Korma with Chickpeas and Spinach

Horizontal10 Preparation time 15 mins Serves 4 people


  • 8 eggs, hard boiled, shelled and set aside
  • 2 tbsp canola oil
  • 1 onion, peeled and diced
  • 4 tbsp Indian butter chicken or korma curry paste
  • 4 tbsp tomato paste
  • 300ml water
  • 4 tbsp light coconut cream
  • 1 can chickpeas, drained and washed
  • 150g baby spinach, washed and well drained
  • 4 tbsp natural yoghurt
  • ½ bunch coriander, chopped
  • Naan bread and rice to serve


Place a saucepan over medium heat and add oil and onion. Fry gently without colour. Add curry and tomato pastes, fry gently for a minute then add water and coconut. Bring to a simmer. Add chickpeas and spinach. Once the spinach is wilted add the eggs. Serve in a bowl and top with yoghurt and coriander.


Indian naan bread and steamed rice are great on the side