Tikka Egg & Chickpea Curry with Brown Rice, Charred Corn & Chilli Oil Drizzle

Serving size

1 person 2 people 4 people

Ingredients

80g creamed coconut
4 tbsp tikka paste (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
160g baby spinach
1 tsp brown mustard seeds (Mustard)

(Brown Mustard Seeds 100%)
460g chickpeas

(Chickpeas, water, salt)
2 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
4 garlic clove
1 unwaxed lime
280g sweetcorn

(sweetcorn, water, salt)
200g brown rice

(100% Brown Rice)
2 egg (Eggs)

Allergens

Contains: Mustard, Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	189Kcal	697Kcal
	791kJ	2918kJ
Fat	9.0g	33g
of which saturates	3.9g	15g
Carbohydrates	16g	59g
of which sugars	2.2g	8.3g
Protein	5.5g	20g
Salt	0.57g	2.1g
Fibre	4.9g	18g

Back

1/3 daily fibre 5 plants

Tikka Egg & Chickpea Curry with Brown Rice, Charred Corn & Chilli Oil Drizzle

Prep time: 20 mins

Total time: 30 mins

Cuisine: Indian

Food group: Vegetarian

We think you’ll love this Tikka Curry. Starring fibre-rich chickpeas, simmering in a Tikka Coconut Curry Sauce. Brown rice soaks up all the flavour. Golden charred corn adds the perfect texture. A homemade garlic & chilli oil brings a fiery kick. A Gooey soft-boiled egg completes the dish. It's a true 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

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out another large saucepan, a small frying pan, a small bowl, a slotted spoon, a measuring jug & a sieve

Cook the rice & eggs

Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Rinse the eggs, then carefully lower into the rice pan using a spoon
Boil for 7 mins, then remove with a slotted spoon, run under cold water

Roast the corn

Drain the corn, then add to the lined baking tray and drizzle with 1 tsp oil
Season with salt and pepper, then roast for 15 mins, until golden brown
Remove from the oven, squeeze over the juice from half the lime and 1 tbsp of the tikka paste. Toss to coat, then cover to keep warm

Make the chilli oil

Thinly slice the garlic
Heat the small frying pan with 1 tbsp oil on medium heat. Once hot, add half the garlic and cook for 1 min
Remove the pan from the heat, stir in the chilli paste and season with salt
Spoon the chilli oil into the small bowl and set aside

Make the curry

Drain and rinse the chickpeas
Heat the other large saucepan with 1 tsp oil on medium-high heat. Once hot, add the mustard seeds, remaining tikka paste and remaining garlic and cook for 1 min. Add the creamed coconut, chickpeas and 300ml water. Bring to the boil, stir to dissolve the coconut and simmer for 3-4 mins, until thickened
Rinse the spinach, then add to the chickpeas and simmer for another 1-2 mins, until wilted

Finish & plate up

Carefully peel and halve the eggs
Serve the curry into bowls, with the rice and charred corn alongside. Nestle the egg into the curry. Drizzle over the chilli oil and serve with the remaining lime, cut into wedges