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.
Tikka Egg & Chickpea Curry with Brown Rice, Charred Corn & Chilli Oil Drizzle
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
1/3 daily fibre
5 plants
Serving size
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)
Nutritional Information
Calories: 697
Protein: 20g
Carbs: 59g
Fat: 33g
Tikka Egg & Chickpea Curry with Brown Rice, Charred Corn & Chilli Oil Drizzle
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
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Cooking Instructions
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
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