• Home
• Recipes
• Vegetarian
• Red lentil curry

Red lentil curry

• Janine Ratcliffe

Save recipe

Serves 4

Easy

Total time: 1 hr

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Try our vegetarian spiced crispy egg and lentil curry for a low-calorie, high-protein, comforting winter meal. Enjoy with pilau rice or a fresh paratha

Gluten free

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Make this spiced egg and lentil curry for a comforting dinner, and enjoy with a side of freshly fried attae ka paratha.

Then check out more vegetarian curry recipes such as our paneer curry, spinach, chickpea & potato curry and sweet potato and lentil curry. We've also got a selection of dhal recipes to try such as our creamy coconut dahl.

Ingredients

Nutrition

• 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

CRISPY EGGS

• 6 eggs
• ¼ tsp ground turmeric
• ¼ tsp paprika

Nutrition: per serving

• kcal315

  low

• fat14.1g

• saturates2.5g

• carbs23.9g

• sugars8.8g

• fibre5.4g

• protein20.2g

• salt0.3g

Ad

Method

• step 1

  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.

• step 2

  Drop the eggs into boiling water, cook for 7 minutes then plunge into iced water and leave until cooled.

• step 3

  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.

• step 4

  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.

• step 5

  Stir the garam masala and coriander into the curry and serve with the halved eggs and rice or chapatis.

Check out more vegetarian curry recipes...

Authors

Janine RatcliffeFood director

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue