Indian Spiced Lentils and Eggs



200 grams sweet potato
200 ml lite coconut milk
80 grams green beans
20 grams coriander
6 small pappadams
2 tbsp korma curry paste
2 Roma tomatoes
1 onion
1 cup red lentils
1 cups of water
2 eggs*
extra virgin olive oil*
salt & pepper*

*pantry item


– peel, halve and thinly slice onions
– peel and dice sweet potato
– wash and chop tomatoes
– drain and rinse lentils
– wash and trim green beans
– wash and chop coriander


1. Place eggs in a small saucepan. Cover with water. Bring to boil. Gently simmer for 6 minutes. Drain. Fill saucepan with cold water to cover eggs to cool. Stand for 5 minutes then peel eggs. Cut into halves.
2. Meanwhile, heat oil in a large stockpot over a high heat. Add onion and potato. Cook, stirring occasionally, until onion is soft. Add korma paste and stir for 1 minute. Add coconut milk, water, lentils and tomatoes.
3. Simmer, covered, stirring occasionally for about 15 minutes, or until potato is tender and lentils are cooked. Towards the end of cooking, check that there is enough liquid and add a dash more water if needed. Taste and season with salt and pepper as required.
4. Boil green beans in a little salted water for 4-5 minutes until tender.
5. Arrange pappams in a single layer in the microwave and cook on full power for 45 seconds. Check they’re crisp and repeat for another 20-30 seconds if needed.
6. Top curry with eggs and coriander. Serve with beans and pappadams.

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