Try our vegetarian spiced egg and lentil curry. This easy curry recipe is low in calories and gluten free, perfect winter comfort food. Effortless to prepare using a great store-cupboard standby – ready-cooked Puy lentils – this hearty medium-hot curry is a speedy way to feed a hungry family. Delicious with warmed naan and a grated carrot salad. Delicious!
- 6 eggs
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 5cm piece fresh root ginger, peeled and grated
- 2 beefsteak or other large tomatoes, roughly chopped
- 1 tbsp garam masala
- 1/4 tsp crushed chilli flakes, or to taste
- 2 x 250g vacuum packs or 2 x 400g cans Puy lentils, drained
- 4 tbsp vegetable stock or water
Hard-boil the eggs: Add the eggs to a pan of boiling water and cook for 10 minutes. Drain the eggs, put them into a bowl of cold water to cool, and set aside.
Cook the sauce: While the eggs are boiling, heat the oil in a heavy pan and add the onion. Cover and cook over a low heat for 4 minutes or until softened but not browned. Stir in the garlic and ginger, and cook for 1 minute, then stir in the tomatoes and the spices. Cook gently, covered, for a further 5 minutes.
Add the lentils. Stir in the drained lentils and the stock or water, and cook gently for 5 minutes more. While the lentils are cooking, peel and halve the eggs.
Season the lentils. Spoon into a serving bowl and arrange the eggs on top.
For tomatoes, use 250g ready-prepared baby leaf spinach or sliced mushrooms.
Chop a large bunch of fresh coriander and stir into the lentils just before serving, if you like.
Egg and vegetable curry Hard-boil the eggs, and prepare the vegetable mixture as for the basic recipe, but at step 3 replace the lentils with the florets from 1/2 cauliflower, 1 diced aubergine and 100g prepared green beans, halved, or okra, plus 100ml vegetable stock or water, or enough to moisten the mixture and prevent it from sticking. Cover the pan and cook gently, stirring occasionally, for 15 minutes or until the vegetables are just tender. Spoon into a serving dish, then dollop with 4 tbsp Greek-style yoghurt before adding the eggs at step 4. (A pack of frozen mixed vegetables can be used for this curry, if you like.)