Chickpea Goan Curry with Black Pepper Turmeric Rice & Soft-boiled Egg

Serving size

1 person 2 people 4 people

Ingredients

20g cashew nuts (Nuts)
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 tsp turmeric (use half)
110g baby tomatoes
15g 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.)
20g baby spinach
230g chickpeas

(Chickpeas, water, salt)
2 egg (Eggs)

Allergens

Contains: Nuts, Eggs

May Contain: Celery, Mustard, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	144Kcal	720Kcal
	603kJ	3011kJ
Fat	7.7g	38g
of which saturates	2.4g	12g
Carbohydrates	10g	48g
of which sugars	1.8g	9.1g
Protein	4.6g	23g
Salt	0.53g	2.7g
Fibre	3.0g	15g

Ingredients

20g cashew nuts (use half) (Nuts)
20g baby spinach (use half)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
230g chickpeas (use half)

(Chickpeas, water, salt)
250g goan curry sauce (use half) (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.)
15g creamed coconut (use half)
110g baby tomatoes (use half)
1 tsp turmeric (use a quarter)
2 egg (Eggs)

Allergens

Contains: Nuts, Eggs

May Contain: Celery, Mustard, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	145Kcal	796Kcal
	605kJ	3331kJ
Fat	8.0g	44g
of which saturates	2.4g	13g
Carbohydrates	9g	48g
of which sugars	1.7g	9.1g
Protein	5.3g	29g
Salt	0.52g	2.9g
Fibre	2.7g	15g

Back

1/3 daily fibre 6 plants Speedy Sauce

Chickpea Goan Curry with Black Pepper Turmeric Rice & Soft-boiled Egg

Prep time: 10 mins

Total time: 15 mins

Cuisine: Indian

Food group: Vegetarian

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!

Cooking Instructions

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.

Before you start

Bring a small saucepan filled with water to a boil
Pull out a large frying pan, medium frying pan, a sieve, a slotted spoon & a measuring jug

Boil the eggs

Carefully lower the eggs into the saucepan of boiling water using a spoon
Boil for 7 mins, then remove with a slotted spoon 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 chickpeas, Goan sauce, creamed coconut, tomatoes and 50ml water (25ml for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened
In the final minute, stir in the spinach until wilted

Make the black pepper turmeric rice

Meanwhile, heat the medium frying pan with 1/2 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 a pinch of salt, then cook for 2-3 mins, until piping hot

Plate up

Carefully peel and halve the eggs
Share the chickpea curry between bowls, with the turmeric black pepper rice alongside
Top with the egg halves. Scatter over the cashews to finish