Egg and Red Lentil Curry

This recipe is from the Weight Watchers Cook Basic cookbook it is a simple and delicious mid week meal.  We use eggs from our own hens making this recipe super economical.

Ingredients
1 Medium onion, chopped
2 Tbsp fresh ginger
2 Garlic cloves, crushed
2 Heaped Tbsp Curry Paste
400g can crushed tomatoes with capsicum
1/2 Cup dried red lentils
1 Bunch broccolini, cut into 4cm lengths
80g Snow Peas, halved
6 Hard boiled eggs, peeled, halved
1 Cup brown basmati rice

1. Lightly spray a large saucepan with oil and heat over medium -  high heat.  Add onion, ginger and garlic and cook, stirring for 5 mins or until onion is soft.  Add curry paste and cook, stirring, for 30 seconds or until fragrant.
2. Add tomatoes and 2 1/2 cups cold water (or stock).  Bring to boil.  Stir in lentils.  Reduce heat to medium-low and simmer for 20 minutes or until lentils are cooked.  
3. Add broccolini and snow peas.  Simmer for 5 minutes or until heated through.
4. Meanwhile, cook rice using absorbtion method.  
5. Serve with rice and sprinkled coriander.

 I love James and Rose Curry paste, however any curry paste or even curry powder will work.

You can complete up to step two at an earlier time and continue on with step three when you are ready for dinner.  I love curry when it has been cooked a day before as the flavors develop and mature.