The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea Goan Curry with Black Pepper Turmeric Rice & Gooey Egg
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer chunky chickpeas in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant black pepper and turmeric rice, and top with a perfectly gooey boiled egg to complete the feast!
1/3 daily fibre
6 plants
Speedy Sauce
Serving size
Ingredients
- 20g cashew nuts (Nuts)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp turmeric (use half)
- 200g baby tomatoes
- 40g creamed coconut
- 250g goan curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
- 40g baby spinach
- 460g chickpeas (Chickpeas, water, salt)
- 4 egg (Eggs)
Nutritional Information
Calories: 599
Protein: 21g
Carbs: 41g
Fat: 29g
Chickpea Goan Curry with Black Pepper Turmeric Rice & Gooey Egg
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer chunky chickpeas in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant black pepper and turmeric rice, and top with a perfectly gooey boiled egg to complete the feast!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with water to a boil
- Pull out a large frying pan, a medium frying pan, a sieve & a measuring jug
Boil the eggs
- Rinse the eggs, then carefully lower into the saucepan using a spoon
- Boil for 7 mins, then remove and run under cold water
Make the curry
- Meanwhile, drain and rinse the chickpeas. Rinse the spinach
- Heat the large frying pan on medium-high heat. Once hot, add the Goan sauce, creamed coconut, chickpeas and whole tomatoes
- Pour in 200ml water, bring to a boil and simmer for 4-5 mins, until the sauce has thickened. In the final minute, stir in the spinach, until wilted
Turmeric rice time
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the half pack of turmeric and a generous pinch of black pepper
- Cook for 1 min, then add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt
Plate up
- Carefully peel and halve the eggs
- Serve the chickpea curry into bowls, with the black pepper turmeric rice alongside. Top with the eggs and scatter over the cashews to finish
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