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Ingredients
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
6 Waitrose Classic Vine Tomatoes, deseeded and chopped
125g red split lentils, washed
4 Waitrose British Blacktail medium Free Range Eggs
28g fresh coriander, leaves chopped
Method
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.
Cook’s tip
This curry would also work well made with pumpkin or sweet potato instead of butternut squash.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,346kJ/ 320kcals
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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