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
Prep:15 mins
Serves 2
1 tbsp rapeseed oil1 onion, thinly sliced1 garlic clove, crushed3cm piece ginger, peeled and grated1 tsp ground turmeric1 tsp ground coriander1 tsp garam masala1 tbsp ground cumin450g tomatoes, chopped400g can chickpeas, drained1 tsp sugar200g spinach2 large eggs3 tbsp natural yogurt1 red chilli, finely sliced½ small bunch of coriander, torn
STEP 1Heat 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.STEP 2Cook 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.
