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Mushroom & butternut dhal with poached eggs

Mushroom & butternut dhal with poached eggs

By Hanan Al Safadi
10’ Prep time
25’ Cook time
35’ Total time
320 Calories
4 Serving

Summary

Flavoursome vine-ripened tomatoes perfectly complement the spices in this dish.
Hanan Al Safadi 0 Followers

Step by Step

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Step 1

Heat the oil in a wide, shallow saucepan or sauté pan. Add the onion and mushrooms and cook for 5–6 minutes until nicely browned.
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Step 2

Add the squash, curry paste, tomatoes, lentils and 300ml water. Cover with a lid and simmer for about 15 minutes, stirring occasionally, until the squash is tender and the sauce has thickened.
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Step 3

Crack each egg onto the surface of the curry, replace the lid and cook over a low heat for 3–5 minutes until just set. Scatter with chopped coriander to serve.

Ingredient

  • Sunflower oil
    Sunflower oil
    1 tbsp
  • Red split lentils
    Red split lentils
    125 grams
  • Chestnut mushrooms
    Chestnut mushrooms
    300 grams
  • Fresh coriander
    Fresh coriander
    28 grams
  • Large onion
    Large onion
    1
  • Waitrose classic vine tomatoes
    Waitrose classic vine tomatoes
    6
  • Small butternut squash
    Small butternut squash
    0.5
  • Waitrose british blacktail medium free range eggs
    Waitrose british blacktail medium free range eggs
    4
  • Cooks’ ingredients keralan curry paste
    Cooks’ ingredients keralan curry paste
    4 tsp

Nutrition Facts

View nutrition facts
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