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.
Free-range Goan Egg & Chickpea Curry with Chilli Oil Drizzle
We think you’ll love this Goan Anda Curry. Starring soft-boiled eggs, chickpeas and spinach, all simmering in Gymkhana’s Michelin-star quality Goan Curry Sauce. Top with homemade fiery garlic & chilli oil for extra warmth. An experience like no other.
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 3 garlic clove
- 80g baby spinach
- 300ml Goan curry (use half) (Nuts) (coconut milk powder (26%) [coconut milk, tapioca starch, rice hull powder], water, onions, tomatoes, palm vinegar, rapeseed oil, salt, ginger, garlic, ground coriander, deggi mirch powder, coriander, kashmiri chilli powder, turmeric, cumin powder)
- 1 unwaxed lime
- 140g sweetcorn (sweetcorn, water, salt)
- 80g brown rice (100% Brown Rice)
- 1 egg (Eggs)
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 637
Protein: 20g
Carbs: 53g
Fat: 28g
Ingredients
- 1 tsp brown mustard seeds (use half) (Mustard) (Brown Mustard Seeds 100%)
- 80g brown rice (use half) (100% Brown Rice)
- 3 garlic clove
- 300ml Goan curry (use a quarter) (Nuts) (coconut milk powder (26%) [coconut milk, tapioca starch, rice hull powder], water, onions, tomatoes, palm vinegar, rapeseed oil, salt, ginger, garlic, ground coriander, deggi mirch powder, coriander, kashmiri chilli powder, turmeric, cumin powder)
- 80g baby spinach (use half)
- 1 egg (Eggs)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 711
Protein: 24g
Carbs: 55g
Fat: 34g
Free-range Goan Egg & Chickpea Curry with Chilli Oil Drizzle
We think you’ll love this Goan Anda Curry. Starring soft-boiled eggs, chickpeas and spinach, all simmering in Gymkhana’s Michelin-star quality Goan Curry Sauce. Top with homemade fiery garlic & chilli oil for extra warmth. An experience like no other.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a small bowl, another medium saucepan, a measuring jug & a sieve
Cook the rice & egg
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
- Rinse the egg. When the rice has 7 mins remaining, carefully lower the egg into the pan using a spoon
- Boil for 7 mins, then remove with a slotted spoon and run under cold water
Make the chilli oil
- Thinly slice the garlic
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add half the garlic and cook for 1 min, or until the edges begin to brown
- Remove the pan from the heat, stir in the chilli paste and season with salt. Transfer to the small bowl and reserve for later
Char the corn
- Drain the sweetcorn
- Rinse the frying pan, then reheat with 1 tsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until golden. Season with salt and pepper
- Squeeze over the juice from half the lime and 1 tsp of the Goan sauce. Toss to coat, then cover to keep warm
Simmer the curry
- Drain and rinse the chickpeas
- Heat the other medium saucepan with 1 tsp oil on medium-high heat. Once hot, add the mustard seeds and remaining garlic and cook for 30 secs, then add the remaining half pack of Goan sauce, the chickpeas and 50ml water (25ml for 1 person). Simmer for 2-3 mins
- Rinse the spinach, then add to the chickpeas and simmer for 1-2 mins, until wilted
Finish & plate up
- Carefully peel and halve the egg
- Share the chickpea curry between bowls, with the rice and corn alongside. Top with the egg. Drizzle over the garlic chilli oil to finish. Serve with the remaining lime, cut into wedges
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