Ingredients
- Brown onion 1
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- SpinneysFOOD Korma Spice Mix 2 tbsp
- Tomato paste 80ml
- Vegetable stock 310ml
- Light coconut cream 80ml
- SpinneysFOOD Organic Chick Peas 1
- SpinneysFOOD Organic Baby Spinach 120g
- Hard-boiled eggs 8
- SpinneysFOOD Fresh Coriander a handful
- SpinneysFOOD Greek Yoghurt 150g
- Rotis to serve
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Korma egg curry
Indian 10 Mins Prep · 45 Mins Cook
- Bring 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.