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Mild Egg Korma with Chickpeas and Spinach

Indian Egg Curry Recipe
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Credit: Whisk Media Group
Recipe by: Australian Eggs
www.australianeggs.org.au
Average: 4.4 (16 votes)
451 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 min
Cook:  15 min
Serves:  4
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.

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Mild Egg Korma with Chickpeas and Spinach
Ingredients:
Egg Korma with Chickpeas and Spinach
Egg Korma with Chickpeas and Spinach
  1. Place a large saucepan over medium heat and add oil and onion. Cook onion for about 5 minutes or until softened
  2. 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
  3. Add the eggs to the curry and stir gently to coat. Scatter with coriander and serve with yoghurt and roti

Reviews for Mild Egg Korma with Chickpeas and Spinach

4.4375
Average: 4.4 (16 votes)