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    Crispy egg & red lentil curry

    Boiled eggs fried in turmeric and paprika until the whites crisp, served on a gently spiced red lentil and spinach curry. Cheap to make, with eggs doing the job meat would.

    Prep
    15 minutes
    Cook
    1 hour
    Makes
    4 portions
    Difficulty
    Easy
    Crispy egg & red lentil curry

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    590kcal
    Protein
    27g
    Carbs
    83g
    Fat
    16g

    Where the calories come from

    • Protein 18%
    • Carbs 57%
    • Fat 25%
    Fibre
    11.1 g
    Sugar
    8.5 g
    Salt
    0.42 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.42a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 100g red lentils
    • 2 onions, roughly chopped
    • 400g chopped tomatoes
    • 1 ¼ tsp turmeric
    • 2 tbsp vegetable oil
    • 1 ½ tsp ground cumin
    • 1 ½ tsp ground coriander
    • 4 cardamom pods, squashed
    • 15g fresh ginger, finely chopped
    • 4 cloves of garlic, crushed
    • 2 ½ green chillies, sliced
    • 100g spinach, chopped
    • 1 tsp garam masala
    • 20g fresh coriander, chopped
    • 300g basmati rice, to serve
    • 6 eggs
    • ¼ tsp paprika

    Method

    1. Lower the eggs into boiling water for 7 minutes, then cool them completely in iced water.

    2. Simmer the red lentils, chopped tomatoes and onions with most of the turmeric, some salt and enough water to barely cover, until soft, about 20 minutes.

    3. Warm half the vegetable oil in a large pan. Toast cardamom pods, cumin and ground coriander until fragrant, about 2 minutes. Add the green chillies, garlic and ginger and soften for 3-4 minutes.

    4. Pour the lentil mix into the spice pan with a splash of water. Simmer gently, lidded, 30 minutes. Wilt in the spinach over 10 minutes more.

    5. While that simmers, cook the basmati rice to the pack timings. Cook only the rice for the portions you're eating now, and cook it fresh when you eat the leftovers.

    6. Shell the eggs. Heat the rest of the oil in a small pan with the leftover turmeric, the paprika and a pinch of salt, then roll the eggs in it until blistered and crisp.

    7. Finish the curry with garam masala and fresh coriander. Serve on rice, eggs halved on top.

    Adapted from olive magazine

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