Healthy Lunch idea

Holly Plackett
Written by Holly Plackett

During these cold months I quite like to have warm food at lunchtime. I don’t always have the time to cook something during the day for myself – especially with the kids having different lunch times and wanting to sit with both of them whilst they eat. They’re also not so keen on chickpeas and lentils (yet). What i tend to do is cook a batch of something healthy, yummy, filling and easy to reheat in the microwave.

Healthy Lunch

Chickpea, Tomato and Spinach Curry with Egg

Holly PlackettHolly Plackett
This recipe is quick to make. I find it fills me up and keeps me going through the afternoon. Easy to reheat and very tasty.
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine British
Servings 2 people


  • 2 large Free range eggs
  • 1 tbsp Olive oil
  • 2 tsp Cumin seeds
  • 1 tsp Black mustard seeds
  • 2 tbsp Medium curry powder alter to suit your taste
  • 1 tsp Garlic granules
  • 1 tsp Ground ginger
  • 400 g Tin chopped tomatoes or fresh tomatoes
  • 400 g Tin Chickpeas
  • 0.5 tbsp Lemon juice alter to suit taste
  • 100 ml Boiling Water reduce if using fresh tomatoes
  • 180 g Baby Leaf Spinach add as much as you'd like
  • Salt and freshly ground pepper


  • Boil the eggs for 6-8 minutes. Leave to cool before shelling and halving.
  • Heat the oil in a wide frying pan over a low heat. Add the cumin seeds, black mustard seeds, curry powder, garlic granules and ground ginger and stir fry for 1 minute.
  • Add the tomatoes, chick peas, lemon juice and boiling water. Season with salt and pepper.
  • Cook over a high heat for 6-8 minutes or until reduced and thickened, stirring frequently.
  • Add the spinach and stir in until wilted.
  • Divide the curry between 2 bowls and top with the halved eggs.
  • Optional: Sprinkle with extra curry powder and chopped fresh coriander.


Delicious served with homemade Flat bread or Nan bread or eaten on its own.
Keyword #healthyeating, healthy

Photo by Conscious Design on Unsplash

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