A lovely alternative to using meat in a curry. This still has a lot of body and incredibly filling.
- 2 tbsp vegetable oil
- 1.5 pints Vegetable Stock
- 1 large onion sliced
- 2 cloves garlic crushed
- 100 g red lentils
- 350 g butternut squash deseeded and diced
- 2.5 cm ginger
- 2 tbsp curry paste medium strength
- 75 g raisins washed
- 175 g basmati rice
- 6 large free range eggs
- 1 bunch Coriander chopped
- salt to taste
- ground black pepper to taste
- Heat the vegetable oil in a large pan.
- When hot, add the onions and sauté until nice and golden.
- Stir in the ginger, garlic and butternut squash and sauté for 2 - 3 minutess.
- Add the curry paste, rice, lentils, raisins and stock and bring to the boil.
- Cover and simmer until the squash and rice is soft and tender.
- Fill a seperate pan with water, place the eggs in carefull and bring to a rolling simmer for 7 - 10 minutes depending on how hard you like your eggs,
- Drain the eggs and rinse in cold water. Remove the shell and cut the eggs into quarters.
- Give the rice a stir - the liquid should have been absorbed by the rice.
- Check the seasoning, stir in the coriander and place the eggs on top.
- Cover again for a few minutes solely to warm the eggs before serving.