Spinach curry with eggs and chickpeas

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  thinly sliced

• garlic clove↗1

  minced

• ginger↗3cm piece cm

  peeled and grated

• ground turmeric1 tsp tsp
• ground coriander↗1 tsp tsp
• garam masala↗1 tsp tsp
• ground cumin↗1 tbsp tbsp
• tomatoes↗450g g

  chopped

• chickpeas↗400g can g

  drained

• sugar↗1 tsp tsp
• spinach↗200g g
• large eggs↗2
• natural yogurt↗3 tbsp tbsp
• red chili↗1

  thinly sliced

• коріандр½ small bunch of

  порваний

Step-by-step instructions

1. 1

   Heat the oil in a large skillet or oven‑proof pot over medium heat and sauté the onion for 10 min until it becomes golden and sticky. Add garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and sauté for another 2 min. Add the chickpeas, 100 ml water and sugar, and bring to a boil. Add the spinach, cover and cook for 20‑25 min. Season to taste.

2. 2

   Boil the eggs in a pot of boiling water for 7 min, then rinse under cold running water to cool. Drain, peel and cut them in half. Stir the yogurt into the curry, then add the eggs, red chili and coriander. Season.