Make this spiced egg and lentil curry for a comforting dinner, and enjoy with a side of freshly fried attae ka paratha.

Then check out more vegetarian curry recipes such as our paneer curry, spinach, chickpea & potato curry and sweet potato and lentil curry. We've also got a selection of dhal recipes to try such as our creamy coconut dahl.


  • 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


  • 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.

Check out more vegetarian curry recipes...

Vegan Thai Green Curry Recipe


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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