This aromatic korma curry uses our newly launched korma spice mix. We make this curry hearty by also adding chickpeas and baby spinach.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | High-protein |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFBring a large pot of water to a boil. Place the eggs in the boiling water and cook for 10 minutes. Drop into iced water to cool before removing the shell. Set the peeled eggs aside.
Peel and finely dice the onion.
Place a medium-sized saucepan over a medium heat and add the oil and onion. Sauté the onion for approx. 5 minutes or until softened. Add the korma spice mix and tomato paste. Cook gently for 1-2 minutes or until fragrant. Add the stock/water and coconut cream. Bring to a simmer.
Drain and rinse the chickpeas. Add the chickpeas and stir for 5 minutes.
Stir in the spinach and cook until just wilted.
Halve the eggs and add them to the curry and stir gently to coat.
Scatter over the fresh coriander and serve with yoghurt and rotis.