Ingredients

The following ingredients have 4 Servings
  • 100g red lentils
  • 2 onions, roughly chopped
  • 400g tin chopped tomatoes
  • 1 tsp ground turmeric
  • 2 tbsp oil, for frying
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 4 cardamom pods, squashed
  • a thumb-sized piece root ginger, finely chopped
  • 4 cloves garlic, crushed
  • 2-3 green chillies, sliced
  • 100g baby spinach, chopped
  • 1 tsp garam masala
  • a small bunch coriander, chopped
  • steamed basmati rice or chapatis, to serve
  • 6 eggs
  • ¼ tsp ground turmeric
  • ¼ tsp paprika

Instruction

  • Put the lentils, onions and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for 20 minutes until the lentils are tender.
  • Drop the eggs into boiling water, cook for 7 minutes then plunge into iced water and leave until cooled.
  • Heat half the oil in a pan then stir in the cumin, coriander and cardamom. Cook for 2 minutes then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lentil mixture and 100ml water. Cover and simmer for 30 minutes. Add the spinach and cook for another 10 minutes.
  • Peel the eggs and heat the remaining oil in a frying pan. Add the eggs, turmeric and paprika, then season with salt and cook until the skin starts to blister and crisp up.
  • Stir the garam masala and coriander into the curry and serve with the halved eggs and rice or chapatis.