This is a really healthy curry, the main ingredients are spinach, chickpeas and tomatoes, and would be delicious on its own or with some plain rice. However, to make things a bit more interesting (and to add a bit of protein!) I've decided to top it with a poached egg. You might be thinking this won't work but trust me - just as yohurt works bautifully with a curry, the egg cools the heat and adds a lovely smooth texture. Make sure you poach your egg well though, if anything you want your yolk to be more solid than runny.
To make the toaster really do its job, I toasted mini naans whilst poaching the eggs, for a real curry spread.
The curry recipe will serve at least 4 - as we had some for lunch the next day I only cooked 2 eggs but obviously if you're cooking for more, cook more eggs. This will take about 40 minutes,
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1 tbsp vegetable oil
1 inch chunk ginger
1 tsp dried chilli seeds
3 cloves garlic
Large bunch coriander
1 onion
6 large tomatoes
2 x 400g tins of chickpeas
200g spinach
To serve:
2 eggs
Naan bread
Yoghurt
1. Chop the ginger, garlic, onion and coriander stalks. Tip into a large casserole dish with the vegetable oil, ground cumin, ground coriander and chilli. Put on a medium heat for 4-5 minutes until it's really fragrant.
2. Chop the tomatoes and add to the pan with about 200ml water. Allow to simmer, with the lid off, for about 7-8 minutes until the tomatoes have started to break down.
3. Add the chickpeas - put the lid on and simmer for another 5 minutes.
4. Now add the spinach and chopped coriander leaves. When they have wilted the curry is ready so turn off the heat.
5. Cook your poached eggs and heat your naan bread - either in your fancy toaster like me, or you could do your eggs in a pan of boiling water and your bread under the grill.
6. Serve a bowl of the curry topped with the egg and the naan bread on the side. Make sure you have a dish of yoghurt on the table for dipping!
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