Mild Egg Korma Chickpeas Spinach (Printable Version)
Creamy North Indian curry with tender eggs, chickpeas, and fresh spinach in a mild, aromatic sauce.
# What You'll Need:
→ Protein & Main
01 - 6 large eggs
02 - 1 can (14 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 5 oz fresh spinach, roughly chopped
04 - 1 large onion, finely chopped
05 - 2 medium tomatoes, chopped
06 - 2 cloves garlic, minced
07 - 1-inch piece ginger, grated
→ Korma Sauce Base
08 - 3 tbsp plain Greek yogurt or unsweetened coconut yogurt
09 - 1/4 cup coconut milk
10 - 2 tbsp ground almonds or cashew butter
→ Spices
11 - 1 tsp ground coriander
12 - 1 tsp ground cumin
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp garam masala
15 - 1/2 tsp mild chili powder
16 - 1/8 tsp ground cinnamon
17 - Salt and freshly ground black pepper, to taste
→ Oils & Garnish
18 - 2 tbsp vegetable oil or ghee
19 - Fresh cilantro leaves, to garnish
20 - Lemon wedges, to serve
# How to Make It:
01 - Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 8–9 minutes. Cool under cold water, peel, and halve. Set aside.
02 - Heat oil or ghee in a large skillet over medium heat. Add onion and sauté 5–6 minutes until golden. Stir in garlic and ginger; cook for 1 minute until fragrant.
03 - Add tomatoes and cook for 3–4 minutes until softened. Stir in ground almonds, yogurt, coconut milk, and all spices. Simmer gently for 5 minutes, stirring often.
04 - Add chickpeas and spinach. Cook for 3–4 minutes, until spinach wilts. Nestle the halved eggs into the sauce, cut side up. Simmer for 4–5 minutes to heat through, spooning sauce over eggs.
05 - Taste and adjust seasoning. Garnish with fresh cilantro and serve with lemon wedges.
# Expert Insights:
01 -
- The sauce is impossibly creamy without being heavy thanks to the yogurt and coconut milk combination
- Its gentle enough for sensitive palates but still layered with authentic Indian spices
- Everything cooks in one pan and comes together faster than you could order takeout
02 -
- Never let the sauce boil vigorously after adding yogurt or it will separate into an unappealing texture
- The eggs continue cooking in the sauce so boil them slightly less than you normally would
- Room temperature yogurt incorporates much more smoothly than cold yogurt straight from the fridge
03 -
- Grating your ginger instead of mincing it releases more flavor and eliminates any fibrous texture
- Toast your whole spices briefly before grinding them if you want an even more aromatic dish