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Curried eggs with lentils and fresh coconut and coriander chutney (V)

Image of Curried-eggs-with-lentils.jpg for Curried eggs with lentils and fresh coconut and coriander chutney (V)

Spice up your life with our curried eggs recipe using Mr Huda's mango chutney and Fairburn's eggs from our Love Local range.

SERVES 8-10 Ready in 1hr 30 mins


  • 3 tbsp vegetable oil 2 large onions, peeled, halved and sliced
  • 4 cloves garlic, peeled and finely chopped
  • 25g piece ginger, peeled and finely chopped
  • 1 green chilli, deseeded and roughly chopped
  • 2 tsp cumin seeds
  • 2 tsp mustard seeds
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chilli seeds
  • 1 tsp garam masala
  • 1 tsp cardamom pods
  • 1 bay leaf 300g tin Co-op chopped tomatoes 400g tin lentils drained
  • 2 tbsp Mr Huda’s mango chutney
  • 200ml vegetable stock Sea salt flakes and freshly ground black pepper
  • 2 tsp Co-op British double cream
  • 1 tsp sea salt 8 large Fairburn’s eggs

For the coconut and coriander chutney:

  • 1 coconut 2cm piece of ginger, peeled
  • 1 bunch coriander Sea salt flakes and freshly ground black pepper
  • 1 fresh green chilli
  • 1 tsp sugar 5 tsp Greek yoghurt juice of 1 lime


  1. Heat the oil in a large non-stick saucepan and add the onions, garlic, ginger and chilli. Cover and cook gently over a low heat for about 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.
  2. Sprinkle in the cumin seeds, mustard seeds, coriander, turmeric, chilli seeds, garam 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 stock to the sauce. Season with some salt and 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.
  3. Half fill a large saucepan with cold water, add the salt and 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 the eggs in half.
  4. Warm the sauce through gently, stirring constantly.
  5. 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.
  6. 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.
  7. To make the chutney, open the coconut with a rolling pin – save the milk for you to drink.
  8. 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.

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