Mild Egg Korma Chickpeas Spinach (Printable Version)

Creamy North Indian-inspired curry with tender eggs, chickpeas, and fresh spinach in aromatic mild sauce.

# What You 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 Steps:

01 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8–9 minutes. Cool under cold running water, peel carefully, and halve. Set aside.
02 - Heat oil or ghee in a large skillet over medium heat. Add chopped onion and sauté for 5–6 minutes until golden brown and fragrant.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn.
04 - Add chopped tomatoes to the skillet. Cook for 3–4 minutes, stirring occasionally, until softened and breaking down.
05 - Stir in ground almonds or cashew butter, yogurt, coconut milk, coriander, cumin, turmeric, garam masala, chili powder, and cinnamon. Simmer gently for 5 minutes, stirring frequently to prevent separation.
06 - Add drained chickpeas and chopped spinach to the sauce. Cook for 3–4 minutes, stirring occasionally, until spinach has completely wilted.
07 - Nestle the halved eggs into the sauce, cut side up. Simmer for 4–5 minutes until eggs are heated through, spooning sauce over eggs occasionally.
08 - Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh cilantro leaves and serve with lemon wedges on the side.

# Helpful Tips:

01 -
  • The mild spice level means everyone can enjoy it without reaching for milk
  • Protein-rich and satisfying enough to be a complete meal
  • Comes together in under an hour but tastes like it simmered all day
02 -
  • Always temper your yogurt by stirring in a little hot sauce before adding it to the main pot to prevent curdling
  • Let the onions caramelize slowly rather than rushing them, as this builds depth
  • The sauce thickens as it sits, so plan to add a splash of water if reheating leftovers
03 -
  • Use ghee instead of vegetable oil for an authentic, rich flavor
  • Toast your whole spices briefly before grinding them if you have the time

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