Mild Egg Korma With Chickpeas (Print Version)

Creamy curry with tender eggs, chickpeas, and fresh spinach in aromatic mild korma sauce.

# What You'll Need:

→ Protein & Main Components

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→ Vegetables

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→ Korma Sauce Base

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→ Spices

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→ Oils & Garnish

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# Steps:

01 - Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 8–9 minutes until hard-boiled. Cool under cold running water, peel carefully, and halve lengthwise. Set aside for later assembly.
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 softened, stirring occasionally to prevent burning.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant. Add chopped tomatoes and continue cooking for 3–4 minutes until tomatoes break down and soften completely.
04 - Add ground almonds or cashew butter, yogurt, coconut milk, and all spices (coriander, cumin, turmeric, garam masala, chili powder, and cinnamon). Simmer gently for 5 minutes, stirring frequently to prevent separation and allow flavors to meld.
05 - Fold in drained chickpeas and chopped spinach. Cook for 3–4 minutes, stirring occasionally, until spinach wilts completely and chickpeas are heated through.
06 - Nestle the halved eggs into the sauce, cut side up. Simmer for 4–5 minutes to heat eggs through, spooning sauce over the eggs occasionally. Taste and adjust seasoning with salt and pepper as needed.
07 - Transfer to a serving dish and garnish generously with fresh cilantro leaves. Serve immediately with lemon wedges alongside basmati rice or warm naan bread.

# Expert Tips:

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  • The sauce is impossibly creamy without any heavy cream, thanks to the yogurt and coconut milk combination
  • Its mild enough for anyone who cant handle heat but still delivers layers of aromatic spice
  • You get protein from both eggs and chickpeas, making it surprisingly filling
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  • Cold yogurt can curdle when it hits hot pan, so let it sit out for 15 minutes before adding
  • The sauce thickens as it stands, so dont panic if it seems slightly loose right after cooking
  • If using cashew butter instead of ground almonds, dissolve it in a splash of warm water first
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  • Use a microplane to grate your ginger so it practically melts into the sauce without any fibrous bits
  • If your sauce looks curdled, whisk in an extra teaspoon of yogurt off the heat and it will smooth right out

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