Simple vegetarian Indian egg curry recipe made with Korma curry paste. This Indian Egg Curry is a great vegetarian recipe idea for both dinner and lunch.
Ingredients
2 tablespoon canola oil
1 brown onion, peeled and diced
1/3 cup korma curry paste
1/3 cup tomato paste
1 ΒΌ 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 oil and onion. Cook onion for about 5 minutes or until softened
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
Add the eggs to the curry and stir gently to coat. Scatter with coriander and serve with yoghurt and roti
