Mild Egg Korma with Chickpeas and Spinach

Indian Egg Curry Recipe
Credit: Whisk Media Group
Recipe by: Australian Eggs
Average: 4.5 (24 votes)
478 Collected
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
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

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