Try our vegetarian spiced crispy egg and lentil curry for a low-calorie, high-protein, comforting winter meal. Enjoy with pilau rice or a fresh paratha
Ingreadient
- 100g red lentils
- 2 onions, roughly chopped
- 400g tin chopped tomatoes
- 1 tsp ground turmeric
- 2 tbsp oil, for frying
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 4 cardamom pods, squashed
- a thumb-sized piece root ginger, finely chopped
- 4 cloves garlic, crushed
- 2-3 green chillies, sliced
- 100g baby spinach, chopped
- 1 tsp garam masala
- a small bunch coriander, chopped
- steamed basmati rice or chapatis, to serve
- 6 eggs
- ¼ tsp ground turmeric
- ¼ tsp paprika
Direction
- Put the lentils, onions and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for 20 minutes until the lentils are tender.
- Drop the eggs into boiling water, cook for 7 minutes then plunge into iced water and leave until cooled.
- Heat half the oil in a pan then stir in the cumin, coriander and cardamom. Cook for 2 minutes then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lentil mixture and 100ml water. Cover and simmer for 30 minutes. Add the spinach and cook for another 10 minutes.
- Peel the eggs and heat the remaining oil in a frying pan. Add the eggs, turmeric and paprika, then season with salt and cook until the skin starts to blister and crisp up.
- Stir the garam masala and coriander into the curry and serve with the halved eggs and rice or chapatis.
