Preparation time : 60 minutes

1 red onion

2 cups snap peas

9 oz fresh spinach

2 tbsp oil

1 can chickpeas

1 1/4 cups frozen peas

1 1/4 cups milk

4 eggs

1-2 tbsp curry paste

yogurt as garnish

salt, pepper







Step by step

  1. Peel and finely dice onion. Clean, wash and cut the snap peas into fine strips. Wash spinach and dry in a salad spinner. Heat oil in a frying pan and sauté the onions. Add vegetables and sauté for a minute or so.
  2. Blend milk, eggs and curry paste. Season with salt and pepper. Pour mixture over the vegetables in the frying pan. Cover and allow to cook on low heat for approx. 8–10 minutes. Serve with yogurt.