Name: Camping-style Japanese Lentil Curry
Ingredients: 4 eggs; 1 tin coconut milk (400ml); 1 pack Japanese curry block (approx 100g); 1 large leek, green tops discarded, cut into 3 cm rounds (200g); 1 large potato, peeled, quartered, cut into 3 cm pieces (300g); 1 large jar cooked lentils (700g) (don’t drain); an optional sprinkle of crispy shallots; fine sea salt

Main Easy

Serves 4-6

Prep 10 min

Cook 45 min

Throw everything into one pan on your camping stove - less washing up, more eating. Japanese curry blocks (like Golden Curry or Java) do all the hard work for you: deep flavour, minimal fuss. Swap in whatever veg you have. And while the soft eggs are optional, you’ll be glad you made the effort when that yolk hits the sauce.

Ingredients

4	eggs
1 tin	coconut milk (400ml)
1 pack	Japanese curry block (approx 100g)
1	large leek, green tops discarded, cut into 3 cm rounds (200g)
1	large potato, peeled, quartered, cut into 3 cm pieces (300g)
1	large jar cooked lentils (700g) (don’t drain)
	an optional sprinkle of crispy shallots
	fine sea salt

Method

Bring a heavy bottomed saucepan of water to the boil, add the eggs, and cook for 6 minutes. Immediately drain and place in cold water. When cool enough to handle, peel the eggs and set aside.
Add the coconut milk, 600ml water, and 1 teaspoon salt to the same pan and bring to a boil. Lower the heat to a simmer, then crumble in the curry block, mixing until it has dissolved. Add the leek, potato, and the jar of lentils and all of its liquid. Simmer, partially covered with a lid, mixing often, for about 30 minutes until the curry is thick and glossy and the vegetables are cooked.
To serve, spoon the curry into bowls. Place an egg on top and cut it open so that the yolk oozes out. Sprinkle with crispy shallots, if using, and enjoy.