Prep: 10 mins
Cook: 30-35mins
Serves: 4

6 large Lion Quality eggs
30ml/2 tbsp vegetable oil
1 onion, chopped
450g/1lb sweet potatoes, peeled and cubed
1 garlic clove, crushed
2.5cm/1in piece root ginger, grated
225g/8oz green lentils
60ml/4 tbsp medium curry paste
1 (400g) can coconut milk
1 vegetable stock cube
350g/12oz young spinach leaves, rinsed

1. Put the eggs in a medium pan, cover with cold water and bring to the boil. Boil for 7mins, then drain, rinse in cold water tapping the shells all over. When cold, peel away the shells and cut into halves and set aside.

2. Heat the oil in a large pan, add the onion and sweet potatoes and sauté for 5mins until golden. Add the garlic, ginger, lentils and curry paste and fry for 30 seconds.

3. Add the coconut milk, stock cube and 150ml/ 1/4 pt water. Bring to the boil, cover and simmer for 15-20mins or until the lentils and potatoes are tender. Stir in the spinach.

4. When the leaves have wilted, season to taste, then place the halved eggs on top of the curry, cover and cook for 2-3mins to heat through the eggs. Serve immediately with rice and naan bread.

www.britegg.co.uk.

• Comment
• Send to a friend
• Print Page