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Lentil, eggs & green chilli masala
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2 tsp rapeseed or vegetable oil
100g Cooks’ Ingredients Frozen Diced Onion
1 clove garlic, thinly sliced
100g Cooks’ Ingredients Tikka Curry Paste
½ x 28g pack coriander, stalks finely chopped
400g can lentils, drained and rinsed
100ml reduced fat coconut milk (shake the can well before opening)
4 medium omega 3 rich eggs
100g trimmed fine green beans, halved
1 fresh green chilli, deseeded (if liked) and thinly sliced
1. Put the oil into a wide pan, and place over a low heat. Add the onions and garlic, and cook for 5-7 minutes, stirring often, until soft.
2. Add the curry paste and chopped coriander stalks, cook for 2 minutes, then stir in the lentils, all but 1 tbsp of the coconut milk and 100ml water, then leave to simmer.
3. Meanwhile, heat a small pan of water. Add the eggs and boil for 2 minutes. Drop the beans into the pan and cook for 5 minutes more. Drain. Stir the beans into the lentils and simmer while you peel and halve the eggs. Add the eggs to the sauce. Finish with the coriander leaves, chilli and reserved coconut milk. Tasty with naan or plain rice.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in May 2019.