Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Indian
Serves: 3
  • Sunflower Oil for frying
  • 1 Tbs Black Mustard Seeds
  • 1 tsp Dried Crushed Chillies
  • 12 Dried Curry Leaves
  • 3 Cloves Garlic, finely chopped
  • 1 Large Onion, chopped
  • 1 Tbs Cumin Seeds
  • 1 Tbs Ground Coriander
  • 1 tsp turmeric
  • 1 tsp palm sugar (ordinary sugar will do)
  • 1 Can Chopped Tomatoes
  • 1 Can Coconut Milk
  • 1 700g Can Chickpeas, drained
  • 150g Fresh Washed Spinach
  • 4 Hardboiled Eggs, peeled
  • A few chopped fresh Mint leaves to Garnish
  1. Heat a glug of oil in large frying pan, add the mustard seeds then after a few seconds when they start to pop add the chillies, garlic and curry leaves. Cook for a minute and then stir in the chopped onion and cook for 10 minutes until soft.
  2. Add the rest of the spices, tomatoes and chickpeas and simmer for a further 10 minutes.
  3. Pour in the coconut milk, stir and simmer for 5 minutes. Add the spinach, stir until wilted then gently place the eggs on top. Cook for a further 5 minutes or so to heat the eggs through.
  4. Sprinkle with a few chopped mint leaves before serving (not absolutely necessary but it does make a difference).
Recipe by The Eating Tree at