Lentil, Coconut and Egg Curry
Try this warming quick, cheap and healthy curry.
It’s delicious and a great source of fibre and protein
Don’t worry about the ingredients list, most of them are store cupboard spices and you can swap in your favourite spices to make it your own!
Ingredients
- 4 eggs
- 2tbsp olive or rapeseed oil
- 1 onion, diced
- 1 red chilli, chopped
- 6 cardamom pods
- 1 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1 tsp turmeric
- 2 tsp garam masala
- 2 tins of green lentils
- 400 mls can light coconut milk
- Salt & Pepper
- Handful of fresh coriander, chopped
Tip: Keep the Chilli in the freezer- it’s easier to chop when frozen or you can just grate it straight from frozen!
Directions
- Boil your eggs on a simmer for 8 minutes, drain and then cool in cold running water
- Heat the oil in a large pan, add the onion and cook gently for 5-7minutes until soft and golden
- Add the chilli and cook for another 2 minutes
- Add the spices and stir for 1 minute
- Add the tinned lentils and coconut milk and stir to combine
- Season with salt and pepper
- Leave to simmer for 10-15minutes until the sauce has thickened and the flavours have developed.
- Sprinkle the coriander on top
- Peel the eggs and cut in half. Add 1 egg ton top of each portion
- Serve with rice and some greens
Let me know if you have a go at the recipe- tag me @katewallnutrition
