Mild Egg Korma With Chickpeas (Printable Version)
Creamy North Indian curry with tender eggs, chickpeas, and fresh spinach in a mild, aromatic sauce.
# What You Need:
→ Protein & Main Components
01 - 6 large eggs
02 - 1 can (14 oz) chickpeas, drained and rinsed
→ Fresh 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
→ Sauce Base Ingredients
08 - 3 tbsp plain Greek yogurt or unsweetened coconut yogurt
09 - 1/4 cup coconut milk
10 - 2 tbsp ground almonds or cashew butter
→ Aromatic 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
→ Cooking Oil & Garnishes
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 and cover with water. Bring to a boil, then reduce heat and simmer for 8–9 minutes. Drain and cool under cold running water. Peel the eggs and cut them in half. Set aside until ready to use.
02 - Heat vegetable oil or ghee in a large skillet over medium heat. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until golden and softened.
03 - Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant and raw aroma dissipates.
04 - Add the chopped tomatoes to the skillet. Cook for 3–4 minutes, breaking them down with your spoon, until softened and releasing their juices.
05 - Stir in the ground almonds or cashew butter, yogurt, coconut milk, ground coriander, cumin, turmeric, garam masala, chili powder, and cinnamon. Reduce heat to low and simmer gently for 5 minutes, stirring frequently to prevent separation.
06 - Add the drained chickpeas and chopped spinach to the sauce. Cook for 3–4 minutes, stirring occasionally, until spinach has completely wilted and chickpeas are heated through.
07 - Nestle the halved eggs into the sauce, cut side up. Simmer gently for 4–5 minutes, spooning the sauce over the eggs occasionally, until everything is heated through.
08 - Taste the curry and adjust salt and pepper as needed. Transfer to a serving dish, garnish generously with fresh cilantro leaves, and serve with lemon wedges on the side.
# Expert Hints:
01 -
- The sauce is impossibly creamy without being heavy, thanks to the yogurt and coconut milk working their magic together.
- It comes together in under an hour but tastes like something that simmered all afternoon.
- The mild heat means everyone at the table can enjoy it without reaching for the water glass.
02 -
- Don't let the sauce boil after adding the yogurt or it might separate and lose that silky texture.
- The eggs continue cooking in the sauce, so pull them from the boiling water when they still have a slight jiggle in the center.
- Cashew butter creates a slightly sweeter sauce while ground almonds give a more neutral nuttiness.
03 -
- Make the sauce a day ahead and let the flavors meld in the refrigerator for something truly extraordinary.
- If the sauce thickens too much upon standing, add a splash of water or more coconut milk when reheating.