Olive Magazine
Spiced crispy egg and lentil curry recipe

Red lentil curry

Published: October 30, 2017 at 12:12 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Try our vegetarian spiced crispy egg and lentil curry for a low-calorie, high-protein, comforting winter meal

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal315
fat14.1g
saturates2.5g
carbs23.9g
sugars8.8g
fibre5.4g
protein20.2g
salt0.3g
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Make this spiced egg and lentil curry for a comforting dinner, then check out more vegetarian curry recipes such as our easy 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.

Ingredients

  • 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

CRISPY EGGS

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

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.

Check out more

Vegan Thai Green Curry Recipe
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