Egg-ceptional
Keep the family feeling full and energised with these delicious egg-focused dishes created by TV chef Rachel Green. Believe us, they’re everything they’re cracked up to b
CHEF’S RECIPES
CURRIED EGGS WITH LENTILS AND FRESH COCONUT AND CORIANDER CHUTNEY
‘Alternatively, you can serve the curry with yoghurt and mango chutney’
Serves 4
Preparation time 25-30 minutes
Cooking time 35-40 minutes
INGREDIENTS
• 3 tbsp vegetable oil
• 2 large onions, peeled, halved and sliced
• 4 cloves garlic, peeled and finely chopped
• 25g/1oz chunk of fresh root ginger, peeled and finely chopped
• 1 green chilli, deseeded and roughly chopped
• 2 tsp cumin seeds
• 2 tsp mustard seeds
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp chilli seeds
• 1 tsp garam masala
• 1 tsp cardamom pods
• 1 bay leaf
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin of puy lentils, drained
• 2 tbsp mango chutney
• 200ml/7fl oz vegetable stock
• Freshly ground black pepper
• 2 tsp double cream
• 8 large eggs
• 1 tsp sea salt
For the coconut and coriander chutney
• 1 coconut
• 2cm/¾in piece of fresh ginger, peeled
• 1 bunch of fresh coriander
• Sea salt and freshly ground black pepper, to taste
• 1 green chilli Juice of 1 lime
• 5 tbsp Greek yoghurt
• 1 tsp caster sugar
1. Heat the oil in a large non-stick saucepan and add the onions, garlic, ginger and chilli. Cover and cook gently over a low heat for about 15 minutes until the onions are tender, stirring occasionally. Remove the lid, turn up the heat and brown the onions, but watch they don’t burn.
2. Sprinkle over the cumin seeds, mustard seeds, coriander, turmeric, chilli seeds, garam marsala, cardamom pods and bay leaf and cook for a further 2 minutes. Add the tomatoes, lentils, chutney and stock to the sauce. Season with freshly ground black pepper and cook gently for a further 20 minutes, stirring regularly and adding more stock if needed. Remove the pan from the heat and remove the bay leaf. Let the sauce cool, then add the double cream, stir and keep warm.