Egg and lentil curry
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • 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
1 400g can, (1 x 400g can)
Vegetable stock, liquid, salt-reduced
½ cup(s), (125ml)
Lentils, canned, rinsed, drained
1 400g can, (1x400g can) brown variety
Zucchini
2 medium, chopped
Baby spinach
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.
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