Meal Prep Egg and Safed Chana Curry
PakistaniMeal Prep & BudgetDesi eggsEasy
White chickpea and egg curry, cooked in a batch for the week — mild, hearty and very affordable.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 1.5 cups boiled white chickpeas (safed chana)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1 tbsp oil
- salt to taste
- chopped coriander
Method
- Heat oil and cook the onion until golden.
- Add tomatoes, curry powder, turmeric and salt; cook until the oil separates.
- Stir in the white 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)330 kcal
Protein (estimate)16 g
Fat (estimate)11 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. Soak the chickpeas overnight and boil until soft before cooking. This curry tastes better the next day. Refrigerate within 2 hours and use within 3 days; reheat until steaming hot. Serve with rice or roti.