Pack in the nutrients with this veggie supper made from spinach, eggs and chickpeas. It's healthy, low in calories, full of flavour and delivers four of your five-a-day
Ingredients
- 1 tbsp rapeseed oil
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 3cm piece ginger, peeled and grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tbsp ground cumin
- 450g tomatoes, chopped
- 400g can chickpeas, drained
- 1 tsp sugar
- 200g spinach
- 2 large eggs
- 3 tbsp natural yogurt
- 1 red chilli, finely sliced
- ½ small bunch of coriander, torn
Method
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Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
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Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.