Egg & lentil curry
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Egg, whole, raw
4 medium, raw
Olive Oil
1 tablespoon(s)
Onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Cardamom Pods
1 teaspoon(s), 4 pods, crushed
Coriander, Dried
2 teaspoon(s), level
Turmeric
1 teaspoon(s)
Garam Masala
1 teaspoon(s), level
Chilli Powder
¼ teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s), 125ml stock
Green or Brown Lentils, cooked
1 can(s), large, drained
Courgette
2 medium, trimmed and chopped
Spinach
60 g
Mini naan
4 individual
Instructions
1
Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer, carefully add the eggs using a slotted spoon and cook for 8-10 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool, then peel and cut into quarters.
2
Meanwhile, heat the oil in a large pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes or until soft. Add the garlic and all of the spices and cook, stirring, for another 30 seconds.
3
Stir in the tomatoes, stock, lentils and courgettes. Bring to the boil, then reduce the heat and simmer for 5 minutes, until the courgettes are tender. Stir in the spinach.
4
Divide the lentil curry between 4 bowls and top with the eggs. Serve with the mini naan breads on the side.
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