- 1 tablespoon sunflower oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- 2.5 cm piece of fresh ginger, peeled and finely chopped
- 2 tablespoons garam masala
- 1 tablespoon tomato paste
- 500 g broccoli or cauliflower, or a mixture of the two, cut into small florets
- 2 cups (500 ml) vegetable stock, preferably homemade
- ¼ cup (60 g) red lentils, rinsed
- 6 eggs
- 1⅓ cups (205 g) frozen peas
- ¼ cup (15 g) chopped fresh coriander
- coarsely grated zest of 1 lime (optional)
- salt and pepper
- lime wedges to garnish
- sprigs of fresh coriander
- Heat the oil in a saucepan and fry the onion, garlic and ginger for 3 minutes.
- Stir in the garam masala and tomato paste.
- Cook for 1 minute, then add the broccoli or cauliflower and seasoning to taste.
- Pour in the stock.
- Bring to the boil, then add the lentils.
- Cover the pan, reduce the heat and simmer for 15 minutes, stirring occasionally.
- Meanwhile, put the eggs in a saucepan of cold water, bring just to the boil and boil gently for 6 minutes.
- Drain and rinse them under cold water, gently cracking the shells.
- Peel off the shells, taking care as the eggs will not be completely hard.
- Add the eggs, whole, and the peas to the lentil mixture and stir gently.
- Bring back to simmering point, then cover the pan again and cook for about 5 minutes.
- By this time the peas should be cooked and the spicy sauce thickened with the softened lentils.
- Remove the eggs with a spoon and cut them in half.
- Divide the spicy vegetable mixture among 4 plates.
- Mix the chopped coriander with the grated lime zest, if using, and sprinkle over the vegetables.
- Top each plate with 3 egg halves.
- Garnish with lime wedges and sprigs of coriander, and serve immediately.
Preparation: 10 minutes
Cooking: about 25 minutes