Prep:  15 minutes
Cook:  15 minutes
Serves:  4
Average: 3.9 (11 votes)
Recipe by: Passage to India
Ready in just 30 minutes, this creamy chickpea and vegetable curry is an ideal recipe for families thanks to its mild and aromatic flavour.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Sri Lankan Chickpea and Vegetable Egg Curry
  1. Heat ghee or oil in a large pan over medium-high heat. Add onions and cook, stirring for 3-4 minutes or until softened
  2. Add pumpkin, cauliflower and tomato. Cook for 2 minutes. Pour in Sri Lankan Chicken Curry Simmer Sauce along with coconut milk
  3. Reduce heat to medium-low, cover and simmer 8-10 minutes or until vegetables are just tender
  4. Meanwhile, cook eggs in boiling water for 6 minutes for medium boiled eggs. Cool immediately and peel. Halve and set aside
  5. Stir chickpeas and spinach into curry and heat through
  6. 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
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Great sauce
3 years 2 months ago
Very nice recipe and really liked this sauce