About this recipe: Effortless to prepare using a great storecupboard standby – ready-cooked Puy lentils – this hearty medium-hot curry is a speedy way to feed a hungry family. Delicious with warmed naan and a grated carrot salad. Delicious!
For tomatoes, use 250g ready-prepared baby leaf spinach or sliced mushrooms.
Chop a large bunch of fresh coriander and stir into the lentils just before serving, if you like.
Egg and vegetable curry Hard-boil the eggs, and prepare the vegetable mixture as for the basic recipe, but at step 3 replace the lentils with the florets from 1/2 cauliflower, 1 diced aubergine and 100g prepared green beans, halved, or okra, plus 100ml vegetable stock or water, or enough to moisten the mixture and prevent it from sticking. Cover the pan and cook gently, stirring occasionally, for 15 minutes or until the vegetables are just tender. Spoon into a serving dish, then dollop with 4 tbsp Greek-style yoghurt before adding the eggs at step 4. (A pack of frozen mixed vegetables can be used for this curry, if you like.)
Used different ingredients. Because I didn't have pre-cooked lentils, I used dried lentils and cooked them. I added about 1/2 tsp of salt and for a little kick I added 1/2 tsp chilli powder and cayenne pepper. I also sliced rather than quartered the egg as it looks nicer. - 27 Apr 2009
I did this for us last night. It was really nice with some naans. I actually put more stock in than suggested and then reduced it down. - 09 Jan 2010
This was good. My husband liked it. Though I had to add more flavour to it, especially salt. - 27 Apr 2009