Peanut Lentil Curry

with Fried Eggs & Garlic Naan

45 MIN

2 Servings

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From the Test Kitchen

This hearty lentil dish gets incredibly rich, bold flavor from spicy yellow curry paste, smooth peanut butter spread, and sweet coconut milk—plus a squeeze of lime juice for a hint of brightness. We’re serving it with a side of warm naan drizzled with garlic-infused olive oil, which is perfect for scooping up the creamy lentils.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

930 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
2 Pieces Naan Bread
1 13.5-Oz Can Light Coconut Milk
½ cup Green Lentils
1 Zucchini
2 cloves Garlic
1 Yellow Onion
1 Lime
6 oz Carrots
1 bunch Mint
1 Tbsp Smooth Peanut Butter Spread
1 Tbsp Yellow Curry Paste
1 Piece Ginger
1 Tbsp Soy Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

If you prefer to use an oven to warm the naan instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Halve, peel, and medium dice the onion. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Place the garlic paste in a bowl; add 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Quarter the lime. Pick the mint leaves off the stems.

2 Make the curry

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger, diced onion, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the lentils, peanut butter spread, soy sauce (carefully, as the liquid may splatter), coconut milk, and 1 1/4 cups of water; season with salt and pepper. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring frequently, 24 to 26 minutes, or until the liquid is thickened and the lentils are tender. Turn off the heat. Stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

3 Prepare & cook the vegetables

Meanwhile, medium dice the zucchini. Peel the carrots; halve lengthwise, then cut crosswise into 1/4-inch pieces. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Transfer to a medium bowl and cover with foil to keep warm. Wipe out the pan.

4 Make the garlic naan

Meanwhile, if using the microwave, wrap the naan in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the naan in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed naan to a work surface and carefully unwrap. Evenly spread or brush the garlic oil onto the naan; season with salt and pepper. Cut into equal-sized wedges.

5 Fry the eggs & serve your dish

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the curry topped with the cooked vegetables and fried eggs. Garnish with the mint leaves (tearing just before adding). Serve the garlic naan and remaining lime wedges on the side. Enjoy!