Egg and lentil curry
1 medium, finely chopped
2 clove(s), crushed
4 whole, bruised pods
Canned diced tomatoes
1 can(s), (1 x 400g can)
Vegetable stock, liquid, salt-reduced
½ cup(s), (125ml)
Lentils, canned, rinsed, drained
1 400g can, (1x400g can) brown variety
2 medium, chopped
Baby spinach leaves
- 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.
- 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.
- 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.
- Peel and quarter eggs. Divide curry between bowls and top with eggs to serve.