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Photo of Egg and lentil curry by WW

Egg and lentil curry

2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Egg(s)

4 medium

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Cardamom

4 whole, bruised pods

Ground coriander

2 tsp

Ground turmeric

1 tsp

Garam masala

1 tsp

Chilli powder

¼ tsp

Canned diced tomatoes

1 400g can, (1 x 400g can)

Vegetable stock, liquid, salt-reduced

½ cup(s), (125ml)

Lentils, canned, rinsed, drained

1 400g can, (1x400g can) brown variety

Zucchini

2 medium, chopped

Baby spinach

60 g

Instructions

  1. Place eggs in a small saucepan, cover with water and bring to a boil over high heat. Once boiling, boil for 8 minutes. Cool under cold running water.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic and spices and cook, stirring, for 30 seconds or until fragrant.
  3. Add tomatoes, stock, lentils and zucchini. Bring to the boil, reduce heat and simmer for 5 minutes or until zucchini is tender. Stir in spinach.
  4. Peel and quarter eggs. Divide curry between bowls and top with eggs to serve.

Notes

SERVING SUGGESTION: 200g 99% fat-free plain yoghurt (contains dairy) mixed with 2 tbs chopped fresh mint. TIP: For even more flavour, cook the curry the day before, cover and refrigerate until needed. Reheat and add the eggs just before serving.

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