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Chickpea and Spinach Curry with Soft Eggs
- Serves
4
- Difficulty
Medium
Published 1997
This dish combines two of my favourite ingredients — chickpeas and spinach. You can buy tamarind paste (which adds a lovely sharp taste), mustard seeds and the herbs and spices at Indian or oriental grocer’s shops or in large supermarkets. The curry is a meal in itself and needs only some Indian bread such as nan or chapatis to go with it.
Ingredients
Method
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Lovely, tangy and dead simple to make. I fried the mustard seeds in the hot oil, then added bit of onion. I also toasted the cumin and coriander seeds first. I overcooked the eggs, but it was great with papadums and plain yoghurt. Would be even easier if you used tinned chickpeas. Great last minute dinner when the meat hadn’t thawed in time.
I'm really glad you enjoyed this Fay. Yes, toasting the spices, as they do in Gujarati dishes in India, is specially good. Tinned chickpeas, cannelini beans and butterbeans plus tinned chopped tomatoes are my most used store cupboard ingredients for quick meals.