Meal Prep Egg and Chickpea Curry
PakistaniMeal Prep & BudgetDesi eggsEasy
Chickpea and egg curry that tastes even better the next day — cook a big pot once and eat all week.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 1.5 cups boiled chickpeas
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp curry powder
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tbsp oil
- salt to taste
- chopped coriander
Method
- Heat oil, add cumin seeds, then onion; cook until golden.
- Add tomatoes, curry powder, turmeric and salt; cook until the oil separates.
- Stir in the chickpeas and a little water; simmer for 15 minutes.
- Add the boiled egg halves and simmer for 5 more minutes.
- Portion into boxes, cool and refrigerate for up to 3 days.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)17 g
Fat (estimate)12 g
Carbs (estimate)40 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg). Contains egg. This curry tastes better the next day as the flavours develop. Refrigerate within 2 hours and use within 3 days; reheat until steaming hot. Serve with rice or roti. Use canned chickpeas to save time.