Coconut, curry leaf & turmeric saucy lentils
Raid your spice cupboard to make our lentil dish which can be used as a base to make three other meals – use puy or green lentils as they hold their shape
Green baked eggs
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking
- Easy
- Serves 4
Skip to ingredients
- 75g cashews
- 350ml hot vegetable stock
- 700g leftover coconut, curry leaf & turmeric saucy lentils (see step 1)
- 260g spinach
- 8 eggs
- crusty bread or toasted flatbreadsto serve
For the drizzle
- 2 tbsp olive oil
- 1 tbsp dukkah
- ½ tsp chilli flakes
- 2 garlic clovesthinly sliced
Nutrition: Per serving
- kcal606
- fat35g
- saturates12g
- carbs35g
- sugars6g
- fibre10ghigh
- protein33g
- salt1g
Method
step 1
Tip the cashews and stock into a blender and set aside to soak for 15 mins. Pour in the lentils and spinach and blend until vibrant, green and smooth. Pour into a frying pan and season to taste. Set over a medium heat. Once the sauce is gently bubbling, use the back of a spoon to create spaces for cracking the eggs into. Reduce the heat and cook over a low heat for 5 mins, then cover with a lid. Cook for 3-5 mins. The tops of the eggs will be cloudy, but they should still have a slight jiggle and the yolks should be runny.
step 2
Meanwhile, for the drizzle, heat the oil in a small frying pan over a medium-high heat and tip in the dukkah, chilli flakes and garlic. Cook for 4-5 mins until golden and fragrant. Spoon over the eggs, then serve with crusty bread or toasted flatbreads.