Egg curry
- Serves: 2
- Prep: 15 mins
- Cook: 25 mins
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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