Sri Lankan Chickpea and Vegetable Egg Curry
Prep:  15 minutes
Cook:  15 minutes
Serves:  4
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Average: 3.8 (12 votes)
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Sri Lankan
63
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
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Sri Lankan Chickpea and Vegetable Egg Curry
Ingredients:
Slow-cook lamb shanks with this sauce!
Slow-cook lamb shanks with this sauce!
If you enjoy this sauce, try making Sri Lankan Lamb Shank Curry with it too.

Click here to get the recipe
Method:
  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
Sri Lankan Chicken Curry Simmer Sauce
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