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.
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
