Lentil, mushroom and egg curry

Liven up the midweek menu with this flavour-packed lentil curry. It’s quick, easy and a hearty feed.

4

5m

10m

Ingredients

  • 4 Coles Australian Free Range Eggs
  • 1 tsp olive oil
  • 1 brown onion, halved, sliced
  • 200g brown cup mushrooms, quartered
  • 1/3 cup (100g) korma curry paste
  • 400g can diced tomatoes
  • 2 tsp vegetable stock powder
  • 165ml coconut milk
  • 2 x 400g cans lentils, rinsed, drained
  • 60g pkt Coles Australian Baby Spinach
  • 450g pkt microwavable basmati rice

Method

STEP 1

Bring a saucepan of water to the boil. Add the eggs and cook for 7 mins for semi-soft yolks or until cooked to your liking. Refresh under cold water.

STEP 2

Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion for 2 mins or until the onion softens. Add the mushroom. Cook for 3 mins or until tender. Add the curry paste and cook, stirring, for 1 min or until aromatic.

STEP 3

Add the tomato, coconut milk and stock powder to the mushroom mixture in the pan. Stir to combine. Stir in the lentils. Bring to a simmer. Add spinach and stir to combine. Remove from heat.

STEP 4

While the mushroom mixture is cooking, heat the rice in the microwave following packet directions.

STEP 5

Peel each egg and cut in half. Divide the rice and lentil mixture evenly among serving bowls. Top with egg to serve.

Dietary information

Dairy-free
Gluten-free
Lactose-free
Peanut-free
Soy-free
Wheat-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.