Chickpeas and Poached Eggs in a Coconut Curry
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This one is a rather boring looking curry, but it was really tasty for a quick fix dish made with this and that from the pantry and refrigerator. I have never really combined chickpeas (garbanzo beans) with eggs before, I wasn’t planning on it this time either. As the chickpeas were simmering in the gravy inspiration struck me and those eggs poached in the spicy coconut gravy was just so delicious.
Ingredients
- 1 can cooked chickpeas (garbanzo beans) washed and drained
- 2 eggs
- 1 tbsp oil
- 1 tbsp mustard seeds (optional)
- 1/2 cup chopped onions
- 2 tbsp thinly sliced garlic
- 2 tbsp thinly sliced ginger pieces
- 3-4 Thai green chilies, split
- 1/2 tbsp red chili powder
- 1/2 tbsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1 can light coconut milk
- 2 tbsp white vinegar
- 1/4 cup chopped cilantro for garnish
Method
In a deep pan, heat the oil and splutter the mustard seeds if using. Add the chopped onions and saute till soft. Add the garlic, ginger and chilies and saute till onions starts to brown. Add the chili, coriander and turmeric powders and saute on low heat till the spice powders are well-cooked and doesn’t smell raw anymore. Add the garam masala and mix well.
Now add the drained chickpeas and saute for a few minutes. Add 1 cup of warm water and bring to a boil. Cook on medium heat for about 5 minutes. Add the coconut milk and vinegar and mix well. Simmer on medium-low heat for 10-15 minutes till the gravy thickens.
Break the eggs one by one into an egg cup and slowly pour into the gravy, making sure the yolks don’t break. Reduce the heat to the lowest setting and cover the pan with a close fitting lid. Cook for 3-5 minutes depending on whether you want a runny or firm yolk. Let the curry rest for a few minutes before serving.
Add the chopped cilantro to garnish and serve warm with rice or bread.
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Category: Coconut, Eggs, India - Kerala, Lentils and Legumes, South Beach Diet Friendly
Perfect for everyday curry. My husband will be happy to have this for dinner.
This is great for me right now
Sig , I love the combo .. Wll surely give it a try .. the hubby loves egg curry !
It looks anything but boring!! I do this with eggs when I am too lazy to boil them
Love the lighting on the pic..
Sig this is a lovely combo. I am not a big fan of poached eggs except in a spicy tamarind kulambu we make at home occasionally. This is really good for such a quick fix.
Very interesting this, Sig. Nothing boring here.
Have had both (individually) in coconut curries but never this combo.
love chickepeas….and the combo sure is unusual…but that is some good protein in that dish right there….i am currently in loooove with coconut milk…a lil overload if i may say so
I havent tried that too..but can imagine the flavour.who said that looks boring..makes me drool..
Very different combination…My husband loves poached eggs in curry…must try this…
Such an interesting combination of flavors…must be very tasty with curry in it. Yummie!
What an interesting and unusual combination that is Sig – very protein rich and filling I’m sure.
I like this idea of adding egg, esp. with coconut based curry.
I like eggs in anything, you just need to add.
Sig I love this idea and will definitely give it a try.
why can’t I read on my Blackberry ? I can read on my iPhone