Flavoursome vine-ripened tomatoes perfectly complement the spices in this dish.
Low fat2 of your 5 a day
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 1 tbsp sunflower oil
- 1 large onion, thinly sliced
- 300g chestnut mushrooms, sliced
- ½ small butternut squash (about 500g), peeled, deseeded and cut into 2cm chunks
- 4 tsp Cooks’ Ingredients Keralan Curry Paste (approx. 3–4 tsp)
- 6 Waitrose Classic Vine Tomatoes, deseeded and chopped
- 125g red split lentils, washed
- 4 Waitrose British Blacktail medium Free Range Eggs
- 28g fresh coriander, leaves chopped
Method
Heat the oil in a wide, shallow saucepan or sauté pan. Add the onion and mushrooms and cook for 5–6 minutes until nicely browned.
Add the squash, curry paste, tomatoes, lentils and 300ml water. Cover with a lid and simmer for about 15 minutes, stirring occasionally, until the squash is tender and the sauce has thickened.
Crack each egg onto the surface of the curry, replace the lid and cook over a low heat for 3–5 minutes until just set. Scatter with chopped coriander to serve.
Cook’s tip
This curry would also work well made with pumpkin or sweet potato instead of butternut squash.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,346kJ/ 320kcals |
|---|---|
Fat | 11.3g |
Saturated Fat | 2.8g |
Carbohydrates | 36.5g |
Sugars | 13.2g |
Fibre | 6.2g |
Protein | 18.1g |
Salt | 0.4g |
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