Masala Chickpeas and Egg Curry
Onions, bell peppers, jalapenos, tomatoes and chickpeas cooked in a tangy and spicy masala curry sauce, finished with poached eggs and topped with creamy ripe avocado slices and fresh cilantro.
Servings 3
Calories: 457.38kcal
Ingredients
- 2 tablespoons avocado oil
- ½ cup onions small diced
- ½ cup green bell pepper small diced
- ¼ cup jalapenos small diced
- 2 cloves of garlic minced
- ½ cup tomatoes small diced
- 2 tablespoon tikka masala paste
- ¾ cup plain greek yogurt room temperature
- ½ teaspoon cornstarch
- 1 teaspoon brown sugar
- 1 cup canned chickpeas
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 large eggs
- 1 avocado sliced
- ¼ cup cilantro leaves
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: Have the yogurt sit out to reach room temperature.
- Sweat the Vegetables: Heat the oil in a medium saute pan on medium. Then add the onions, bell peppers, and jalapenos and combine well. Saute for about 1 minute to allow the vegetables to become halfway tender.
- Add the garlic and combine well, sauting for another 30 seconds. Then add the tomatoes, mix well, and saute for 1 minute to allow the tomatoes to break down.
- Add the Curry: Add the tikka masala paste and combine well; saute for 1 minute to allow the curry paste to seep into the vegetables. Then add the cornstarch and 1 tablespoon of the hot vegetables into the room-temperature yogurt in a small mixing bowl and mix well.
- Simmer the Yogurt: Reduce the heat to medium-low heat, add the yogurt mix, and combine well. Make sure it gently simmers and does not boil. Then add the chickpeas and brown sugar and combine well.
- Poach the Eggs: Make a well in 1 of the corners of the curry to add an egg. Repeat this process for all the eggs, having at least a half-inch space for each egg.
- Cover and cook for 3 to 4 minutes. The egg white would be cooked through to check for readiness, but the egg yolk should have a white film over it and jiggle when you gently shake the pan.
- Serve: Remove immediately from the stove, add avocado slices, and garnish with fresh cilantro leaves.
Video
Notes
Plain Greek Yogurt VS Coconut Milk - You can use coconut milk instead of plain Greek yogurt for this recipe. Additionally, if you use coconut milk, use a ¼ cup. I like the yogurt's tartness and the eggs' creaminess, making this a great combination. To clarify, if you add coconut milk instead of yogurt, it will not be as tart, and the flavor will still be spicy but with a more buttery, mellow background.
Adding Yogurt to Hot Foods Trick - It is a little tricky to add yogurt to a hot sauce; it may curdle. If you add yogurt, I highly suggest the yogurt is at room temperature (around 20 degrees Celsius or 68 degrees Fahrenheit) to get started. If you don't have time, bring it up to room temperature. Add a teaspoon of the hot ingredients into the yogurt and mix it well, then do it again until the yogurt is warm to the touch. Then pour the yogurt mixture into the chickpea mixture and combine well. Baking Keads, LLC suggests mixing cornstarch into the yogurt to prevent curdling.
Nutrition
Calories: 457.38kcal | Carbohydrates: 32.81g | Protein: 22.12g | Fat: 27.98g | Saturated Fat: 4.96g | Cholesterol: 250.5mg | Sodium: 935.47mg | Fiber: 10.71g | Sugar: 9.39g
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