Name: Lentil, mushroom and egg curry recipe
Prep time: 7 min
Cook time: 7 min
Total time: 14 min
Yield: 1
Ingredients: 4 Free Range Eggs; 4.60 gm olive oil; 1 brown onion, halved, sliced; 200g brown cup mushrooms, quartered; 100g curry paste; 400g can diced tomatoes; 165ml coconut milk; 2 tsp vegetable stock powder; 2 x 400g cans lentils, rinsed, drained; 60g pkt Baby Spinach; 450g pkt microwavable basmati rice

Lentil, mushroom and egg curry recipe

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Prep Time:
7 minutes

Cook Time:
7 minutes

Total Time:
14 minutes

Hearty lentil, mushroom, and egg curry - a satisfying vegetarian dinner.

Ingredients:

4 Free Range Eggs
4.60 gm olive oil
1 brown onion, halved, sliced
200g brown cup mushrooms, quartered
100g curry paste
165ml coconut milk
2 tsp vegetable stock powder
2 x 400g cans lentils, rinsed, drained
60g pkt Baby Spinach
450g pkt microwavable basmati rice

Instructions:

Bring water in a saucepan to a boil, gently add the eggs, and cook for 7 minutes for semi-soft yolks or until desired doneness. Quickly cool them under cold water.
Heat oil in a large saucepan over medium heat. Saute onion until softened for about 2 minutes, then add mushrooms and cook until tender for about 3 minutes. Stir in curry paste and cook until aromatic for about 1 minute.
Combine the tomato, coconut milk, and stock powder with the mushroom mixture in the pan, stirring well. Mix in the lentils and bring to a simmer. Gently stir in the spinach until combined. Remove from heat.
Microwave the rice according to the packet instructions while the mushroom mixture is cooking.
Peel and halve the eggs. Distribute the rice and lentil mixture evenly into serving bowls, then top with the eggs.

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