Vegetable & egg curry
Ingredients
- 6 large British Lion eggs
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30ml/2tbsp vegetable oil
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1 onion, chopped
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450g/1lb sweet potatoes, peeled and cubed
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1 garlic clove, crushed
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2.5cm/1in piece root ginger, grated
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225g/8oz green lentils
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60ml/4tbsp medium curry paste
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1 (400g) can coconut milk
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1 vegetable stock cube
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350g/12oz young spinach leaves, rinsed
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Preparation time: 10 mins, cooking time: 30 mins, serves: 4.
Vegetable & egg curry recipe
Method
- Put the eggs in a medium pan, cover with cold water and bring to the boil. Boil for 7mins, then drain, rinse in cold water tapping the shells all over. When cold, peel away the shells and cut into halves and set aside.
- Heat the oil in a large pan, add the onion and sweet potatoes and sauté for 5mins until golden. Add the garlic, ginger, lentils and curry paste and fry for 30 seconds.
- Add the coconut milk, stock cube and 150ml/ 1/4 pt water. Bring to the boil, cover and simmer for 15-20mins or until the lentils and potatoes are tender. Stir in the spinach.
- When the leaves have wilted, season to taste, then place the halved eggs on top of the curry, cover and cook for 2-3mins to heat through the eggs. Serve immediately with rice and naan bread.