Peanut Lentil Curry with Fried Eggs & Garlic Naan

Peanut Lentil Curry

with Fried Eggs & Garlic Naan

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Peanut Lentil Curry with Fried Eggs & Garlic Naan
Title
  • 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
Prepare the ingredients
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.

Make the curry
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.

Prepare & cook the vegetables
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.

Make the garlic naan
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.

Fry the eggs & serve your dish
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! 

Tips from Home Chefs

Prepare the ingredients
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.

Make the curry
Prepare & cook the vegetables
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.

Make the garlic naan
Fry the eggs & serve your dish
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! 

Browse Steps
1 of 5