Curried Lentil Smash and Egg Naan Breakfast RollMake on Drop
When I briefly visited India I was amazed at what was eaten for breakfast. We had traditional Indian style breakfasts each morning, and I have to say I loved them all. There were so many new things to try. This wasn't exactly on the list, but I think it would have suited the Abode hotel beautifully (in case anyone is reading this)!
Big fluffy naan used to wrap a delicious filling of curried lentils, cream cheese and of course, a runny yolked egg. We added Chonkk as a garnish which I think should be a stock standard in your cupboard anyway. Hopefully you will love these as much as me!
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Curried Lentil Smash
- 2 Brown Onion quartered
- 5 Garlic Cloves peeled
- 20 Grams Fresh Ginger sliced
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Red Chillie(s) roughly chopped
- 2 Tablespoons Basic Curry Paste Recipe
- 200 Grams french style lentils, rinsed
- 2 Tablespoons Ground Turmeric
- 50 Grams Tomato Paste
- 350 Grams water
- 100 Grams Fresh Lemon Juice
Cream Cheese Spread
- 200 Grams Cream Cheese
- 1 Pinch Dried Red Chilli Flakes
- 2 spring onion, sliced
- 1 Batch Naan Bread cooked and ready to use Recipe
- 4-6 eggs. 1 per naan
- Pinches Pink Salt Flakes BUY
- 1-2 Teaspoons Chonkk per serving Recipe
Make Lentil Currry;
Place onions, garlic, ginger, EVOO, salt and chilli into the Thermomix bowl. Chop 4 sec/speed 5. Cook 5 min/Varoma/speed 1. Add curry paste and cook 5 min/Varoma/speed 1.
Add lentils, turmeric, tomato paste and water and cook 50 min/100/reverse/speed 1. Add lemon juice and stir to combine.
Make Cream Cheese Spread by combining all ingredients into a bowl with a spatula.
Make naan bread as per recipe. 100 gram per naan. Set aside.
Fry eggs until edges are a little crispy.
To assemble, spread some of the cream cheese spread onto each naan, top with the lentil curry and a fried egg. Drizzle with chonkk.
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