Spiced crispy egg and lentil curry recipe

Spiced crispy egg and lentil curry

  • serves 4
  • Easy

Try our vegetarian spiced crispy egg and lentil curry. This easy curry recipe is low in calories and gluten free, perfect winter comfort food

Advertisement

Ingredients

  • red lentils 100g
  • onions 2, roughly chopped
  • chopped tomatoes 400g tin
  • ground turmeric 1 tsp
  • oil 2 tbsp, for frying
  • ground cumin 1 ½ tsp
  • ground coriander 1 ½ tsp
  • cardamom pods 4, squashed
  • root ginger a thumb-sized piece, finely chopped
  • garlic 4 cloves, crushed
  • green chillies 2-3, sliced
  • baby spinach 100g, chopped
  • garam masala 1 tsp
  • coriander a small bunch, chopped
  • steamed basmati rice or chapatis to serve

CRISPY EGGS

  • eggs 6
  • ground turmeric ¼ tsp
  • paprika ¼ tsp

Method

  • Step 1

    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.

  • Step 2

    Drop the eggs into boiling water, cook for 7 minutes then plunge into iced water and leave until cooled.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Stir the garam masala and coriander into the curry and serve with the halved eggs and rice or chapatis.

Additional Information

Try our other vegetarian curry recipes here...

Bowl of creamy aubergine curry with a plate of forks at the side

Nutritional Information

  • Kcals 315
  • Fat 14.1g
  • Saturates 2.5g
  • Carbs 23.9g
  • Sugars 8.8g
  • Fibre 5.4g
  • Protein 20.2g
  • Salt 0.3g
Advertisement