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Mushroom & butternut dhal with poached eggs
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Flavoursome vine-ripened tomatoes perfectly complement the spices in this dish.
- 2 of your 5 a day
- low in fat
1 tbsp sunflower oil
1 large onion, thinly sliced
300g chestnut mushrooms, sliced
½ small butternut squash (about 500g), peeled, deseeded and cut into 2cm chunks
3–4 tsp Cooks’ Ingredients Keralan Curry Paste
6 Waitrose Classic Vine Tomatoes, deseeded and chopped
125g red split lentils, washed
4 medium Waitrose British Blacktail Free Range Eggs
28g pack fresh coriander, leaves chopped
1. Heat the oil in a wide, shallow saucepan or sauté pan. Add the onion and mushrooms and cook for 5–6 minutes until nicely browned.
2. Add the squash, curry paste, tomatoes, lentils and 300ml water. Cover with a lid and simmer for about 15 minutes, stirring occasionally, until the squash is tender and the sauce has thickened.
3. Crack each egg onto the surface of the curry, replace the lid and cook over a low heat for 3–5 minutes until just set. Scatter with chopped coriander to serve.
COOK'S TIPThis curry would also work well made with pumpkin or sweet potato instead of butternut squash.
Typical values per serving:
This recipe was first published in August 2015.