Mild Egg Korma With Chickpeas (Print Version)
Creamy North Indian curry with tender boiled eggs, chickpeas, and fresh spinach in a fragrant 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:
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.
05 - Nestle the halved eggs into the sauce, cut side up. Simmer for 4–5 minutes to heat through, spooning sauce over eggs. Taste and adjust seasoning. Garnish with fresh cilantro and serve with lemon wedges.
# Expert Advice:
01 -
- The creamy sauce manages to be rich without being heavy, perfect for when you want comfort food that wont put you to sleep afterward
- Everything cooks in one pan, and the way the eggs absorb all those fragrant spices is pure magic
02 -
- If your yogurt starts to separate when you add it, remove the pan from heat immediately and whisk vigorously before returning to gentle heat
- The sauce will continue thickening as it sits, so do not reduce it too much during cooking
03 -
- Toast your ground spices in a dry pan for 30 seconds before adding them to the onions, it wakes up their essential oils
- If the sauce feels too thick, add water a tablespoon at a time until you reach your desired consistency