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> Sri Lankan Chickpea and Vegetable Egg Curry
Sri Lankan Chickpea and Vegetable Egg Curry
Recipe By:
Passage to India
passagefoods.com
[1]
Prep Time:
15 minutes
Cook Time:
15 minutes
Serves:
4
Ready in just 30 minutes, this creamy chickpea and vegetable curry is an ideal recipe for families thanks to its mild and aromatic flavour.
Ingredients
2 tablespoons ghee or coconut oil
2 red onions, sliced
400g pumpkin, skin and seeds removed and cut into large chunks
300g cauliflower florets
1 (170g) tomato, diced
1 x 375g Passage to India Sri Lankan Chicken Curry Simmer Sauce
½ cup (125ml) coconut milk
3 eggs
1 x 400g can chickpeas, drained
250g frozen spinach, thawed
Steamed basmati rice, raita and fresh mint leaves to serve
Method
Heat ghee or oil in a large pan over medium-high heat. Add onions and cook, stirring for 3-4 minutes or until softened
Add pumpkin, cauliflower and tomato. Cook for 2 minutes. Pour in Sri Lankan Chicken Curry Simmer Sauce along with coconut milk
Reduce heat to medium-low, cover and simmer 8-10 minutes or until vegetables are just tender
Meanwhile, cook eggs in boiling water for 6 minutes for medium boiled eggs. Cool immediately and peel. Halve and set aside
Stir chickpeas and spinach into curry and heat through
Serve curry topped with eggs, garnish with fresh mint leaves and serve with steamed basmati rice and raita
Tips & Hints
Use a firm pumpkin variety such as butternut pumpkin
Substitute frozen spinach with wilted baby spinach if desired
Links
[1] https://passagefoods.com
