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23p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
This curry would also work well made with pumpkin or sweet potato instead of butternut squash.
Typical values per serving when made using specific products in recipe
Energy | 1,346kJ/ 320kcals |
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Fat | 11.3g |
Saturated Fat | 2.8g |
Carbohydrates | 36.5g |
Sugars | 13.2g |
Fibre | 6.2g |
Protein | 18.1g |
Salt | 0.4g |
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