Egg and lentil curry

Total Time
0:30
Prep
0:15
Cook
0:15
Serves
4
Difficulty
Easy
Ingredients
  • egg(s)
    4 medium
  • olive oil
    1 tbs
  • brown onion
    1 medium, finely chopped
  • garlic
    2 clove(s), crushed
  • cardamom
    4 whole, bruised pods
  • ground coriander
    2 tsp
  • ground turmeric
    1 tsp
  • garam masala
    1 tsp
  • chilli powder
    ¼ tsp
  • canned diced tomatoes
    400 g, (1x400g can)
  • Vegetable stock, liquid, salt-reduced
    ½ cup(s), (125ml)
  • lentils, canned, rinsed, drained
    1 can(s), (1x400g can) brown variety
  • zucchini
    2 medium, chopped
  • baby spinach leaves
    60 g
Instructions
  1. Place eggs in a small saucepan, cover with water and bring to a boil over high heat. Once boiling, boil for 8 minutes. Cool under cold running water.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic and spices and cook, stirring, for 30 seconds or until fragrant.
  3. Add tomatoes, stock, lentils and zucchini. Bring to the boil, reduce heat and simmer for 5 minutes or until zucchini is tender. Stir in spinach.
  4. Peel and quarter eggs. Divide curry between bowls and top with eggs to serve.
Notes
SERVING SUGGESTION: 200g 99% fat-free plain yoghurt (contains dairy) mixed with 2 tbs chopped fresh mint. TIP: For even more flavour, cook the curry the day before, cover and refrigerate until needed. Reheat and add the eggs just before serving.

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