Chickpea spinach and egg curry

Ingredients

• 2 large free-range eggs
• 1 tbsp light olive oil
• 2 tsp cumin seeds
• 1 tsp black mustard seeds
• 2 tbsp medium curry powder, plus extra for sprinkling
• 1 tsp garlic granules
• 1 tsp ground ginger
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained and rinsed
• 1 tbsp lemon juice
• 100ml/3½fl oz boiling water
• 180g/6oz baby leaf spinach
• salt and freshly ground black pepper
• 2 tbsp chopped fresh coriander, to garnish

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