Egg Curry Time

I have been wanting an egg curry for a couple days so I decided to put that last of chickpeas that I used to make some Nacho Mmmm Sauce and made a vegetarian Korma with swiss chard an spinach. 

 

So with a little (minimal) research I found that egg curry can be made with a korma which is a lovely creamy coconut curry. I decided to modify the basic recipe that I got from Daksha's Gourmet Spices on their Korma spice blend.  These are the best spices that I have had, they are flavourful without being spicy.  

Egg Chickpea Korma with Swiss Chard an Spinach

4 Hard boiled Eggs

2 tsp Korma Curry Powder

3 tbsp Olive Oil

1 can Chickpeas, drained

1 cup Greek Yogurt

1 Onion, diced

1 lb (approximate) mixed Swiss Chard and or Spinach

2/3 cup Coconut Milk

1/4 cup Ground Almonds

2 tbsp Water

1 tsp Sugar

pinch Salt

-Start by hard boiling the eggs. 

1)In a saucepan place eggs and cold water just to cover.  

2)Bring it just to the boil, cover and remove from the heat and set the timer for 13 minutes.

3)Once the timer goes, run the eggs under cold water.  Eggs peel better when left to cool.  

-Mix chickpeas with 1 tbsp olive oil and 2 tsp Korma curry paste.  After they have marinaded for a bit transfer chickpeas to another boil and add yogurt.  Use the original bowl to place the peeled hard boiled eggs to add some more flavour.

 -Chop up the swiss chard.

-Chop the spinach.

-In a pan heat 2 tbsp of oil and saute onion.  
-Add chickpeas and yogurt marinade.
-Top with the swiss chard and spinach.

-Add the coconut milk, ground almond, and water (if needed).
-Let cook a couple minutes.

 -Add the hard boiled eggs to the curry to reheat the eggs and finish the cooking the greens.

- Serve over rice.