Name: Egg curry
Prep time: 15 min
Cook time: 25 min
Yield: 2
Ingredients: 2tsp sunflower oil; 1tsp curry paste; 1 small onion, finely sliced; 2 small potatoes, chopped; Handful cauliflower florets; 200g chopped tomatoes; 50g red lentils; 300ml hot chicken stock; 25g creamed coconut; Small handful coriander; Handful spinach leaves; 2 large hard-boiled British Lion eggs, quartered; 15g cashew nuts, toasted and chopped

Serves: 2
Prep: 15mins
Cook: 25mins

A weekend favourite for the family. Try this delicious egg curry - a healthy alternative to the takeaway.

Ingredients

2tsp sunflower oil
1tsp curry paste
1 small onion, finely sliced
2 small potatoes, chopped
Handful cauliflower florets
200g chopped tomatoes
50g red lentils
300ml hot chicken stock
25g creamed coconut
Small handful coriander
Handful spinach leaves
2 large hard-boiled British Lion eggs, quartered
15g cashew nuts, toasted and chopped

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.

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