Egg curry
Ingredients
- 2tsp sunflower oil
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1tsp curry paste
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1 small onion, finely sliced
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2 small potatoes, chopped
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Handful cauliflower florets
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200g chopped tomatoes
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50g red lentils
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300ml hot chicken stock
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25g creamed coconut
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Small handful coriander
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Handful spinach leaves
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2 large hard-boiled British Lion eggs, quartered
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15g cashew nuts, toasted and chopped
Preparation time: 15 mins, cooking time: 25 mins, serves: 2.
Everyone loves curry! Try this delicious egg curry - a healthy alternative to the takeaway.
Method
- Heat the oil and curry paste in a pan and cook the onion for 5-10min over a medium heat until golden and softened.
- Add the potatoes and cauliflower and cook for 1min. Stir in the tomatoes, lentils, stock and creamed coconut and cover. Bring to the boil and simmer for 15min.
- Chop the coriander root and stir into the curry with the spinach. Allow to wilt, then add the eggs and sprinkle over the cashew nuts.
- Divide between two bowls, scatter over the coriander leaves and serve immediately.
Cook’s tip
Serve with brown basmati rice – you’ll need 50g uncooked rice per person.