Skip to Content

Curried eggs with lentils

Find RSPCA Assured Eggs at your Favourite Supermarket

RSPCA Assured Hen Welfare

You can find out more about the higher welfare standards of hens on RSPCA Assured farms.


For the curry

  • 3 tbsp vegetable oil
  • 2 large onions, peeled, halved and sliced
  • 4 cloves garlic, peeled and finely chopped
  • 25g chunk of fresh root ginger, peeled and finely chopped
  • 1 green chilli, deseeded and roughly chopped
  • 300g tin chopped tomatoes
  • 1 tsp sea salt
  • 2 tbsp mango chutney
  • 400g tin of puy lentils drained
  • 200ml vegetable stock
  • 2 tsp double cream
  • 8 large RSPCA Assured eggs
  • Fresh ground Fairtrade black pepper
  • 2 tsp cumin seeds
  • 1 tsp chilli seeds
  • 2 tsp mustard seeds
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp cardamom pods
  • 1 bay leaf

For the coconut and coriander chutney

  • 1 coconut
  • 2cm piece of ginger, peeled
  • 1 bunch of coriande
  • Sea salt and black pepper, to taste
  • 1 fresh green chilli
  • 1 tsp sugar
  • 5 tbsp Greek yoghurt
  • Juice of 1 lime

A spicy vegetarian egg curry served with a fresh coconut and coriander chutney. 

For the curry

  • Heat the oil in a large non-stick saucepan and add onions, garlic, ginger and chilli. Cover and cook gently over a low heat for approximately 15 minutes until the onions are tender, stirring occasionally. Remove the lid, turn up the heat and brown the onions, but watch that they don’t burn. 
  • Sprinkle the cumin seeds, mustard seeds, coriander, turmeric, chilli seeds, gram marsala, cardamom pods and bay leaf – cooking for a further 2 minutes to warm the spices and release the aromas. Add the tomatoes, lentils, chutney and water to the sauce. Season with black pepper and cook gently for a further 20 minutes regularly stirring and adding more vegetable stock if needed. 
  • Remove the pan from the heat, and take out the bay leaf. Let the sauce cool. Then add the double cream, stir and keep warm.
  • Half fill a large saucepan with cold water, add the eggs, cover with the lid and bring to the boil and simmer for 4 minutes. Drain in a sieve and leave under running water until the shells feel cold and you can carefully crack and peel the shells off, cut in half.
  • Warm the sauce through gently, stirring constantly. When the sauce gently bubbles, add the eggs and heat them for 3 minutes, stirring gently and spooning the hot sauce over them. If the sauce is thick, add a couple of tablespoons of water to thin it down.
  • Serve the curried eggs with coconut and coriander chutney (method below) and with some freshly boiled basmati rice. Alternatively, you can serve the curry with yoghurt and mango chutney.

For the coconut and coriander chutney

  • Open the coconut with a rolling pin.
  • Prise out the coconut flesh, and then remove the brown layer with a potato peeler. Add the coconut, ginger, coriander, pepper, salt, ginger and chilli to the blender and blend until smooth and then add the lime juice and yoghurt. Season with more salt and pepper if required
Back to top