Spicy Egg and Chickpea Curry
A quick and hearty high-protein curry featuring eggs and chickpeas, perfect for a flavorful and nourishing meal.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
31g protein
32g carbs
20g fat
Ingredients
For 4 servings
- 8 egg
- 2 15 oz can canned chickpeas
- 1 onion
- 3 clove garlic
- 1 tablespoon ginger
- 1 15 oz can canned diced tomatoes
- 1 cup coconut milk
- 2 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- salt — to taste
- black pepper — to taste
- 2 tablespoon olive oil
- 1 bunch fresh cilantro
Instructions
- 1
Boil the eggs for 10 minutes, then cool them under cold running water, peel, and set aside.
- 2
Drain and rinse the canned chickpeas.
- 3
Chop the onion, garlic, and ginger.
- 4
In a large pan, heat olive oil over medium heat. Add chopped onion, garlic, and ginger, and sauté until the onion is translucent.
- 5
Add curry powder, cumin, and cayenne pepper to the pan, stir for 1 minute until fragrant.
- 6
Add canned tomatoes and coconut milk, bring to a simmer.
- 7
Add chickpeas to the pan and cook for 5 minutes.
- 8
Gently add the boiled eggs to the curry, simmer for an additional 5 minutes.
- 9
Season with salt and black pepper to taste.
- 10
Garnish with chopped fresh cilantro before serving.
Cook it this week.
NeatEat plans Spicy Egg and Chickpea Curry — and the rest of your week — around your budget, groceries included.