Photo of Egg & lentil curry by WW

Egg & lentil curry

5 - 8
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min


Egg, whole, raw

4 medium, raw

Olive Oil

1 tablespoons


1 large, finely chopped


2 clove(s), crushed

Cardamom Pods

1 teaspoons, 4 pods, crushed

Coriander, Dried

2 teaspoons, level


1 teaspoons

Garam Masala

1 teaspoons, level

Chilli Powder

¼ teaspoons, level

Tinned Tomatoes

1 can(s), large

Vegetable stock cube(s)

1 cube(s), 125ml stock

Green or Brown Lentils, cooked

1 can(s), large, drained


2 medium, trimmed and chopped


60 g

Mini Naan

4 individual


  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.


For extra flavour, combine 200g fat-free natural yogurt with 2 tablespoons chopped fresh mint and serve on the side with the naan breads.