Spiced crispy egg and lentil curry

1 HOUR | SERVES 4 | EASY | V LC GF

red lentils 100g onions 2, roughly chopped chopped tomatoes 400g tin ground turmeric 1 tsp oil 2 tbsp for frying ground cumin 1Ω tsp ground coriander 1Ω tsp cardamom pods 4, squashed root ginger a thumb-sized piece, finely chopped garlic 4 cloves, crushed green chillies 2-3, sliced baby spinach 100g, chopped garam masala 1 tsp coriander a small bunch, chopped steamed basmati rice or chapatis to serve

CRISPY EGGS eggs 6 ground turmeric º tsp paprika º tsp

• Put the lentils, onions and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for 20 minutes until the lentils are tender.

• Drop the eggs into boiling water, cook for 7 minutes then plunge into iced water and leave until cooled.

• Heat half the oil in a pan then stir in the cumin, coriander and cardamom. Cook for 2 minutes then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lentil mixture and 100ml water. Cover and simmer for 30 minutes. Add the spinach and cook for another 10 minutes.

• Peel the eggs and heat the remaining oil in a frying pan. Add the eggs, turmeric and paprika, then season with salt and cook until the skin starts to blister and crisp up.

• Stir the garam masala and coriander into the curry and serve with the halved eggs and rice or chapatis.

PER SERVING 315 KCALS | FAT 14.1G | SATURATES 2.5G CARBS 23.9G | SUGARS 8.8G | FIBRE 5.4G PROTEIN 20.2G | SALT 0.3G