1 tablespoon sunflower oil
1 onion, chopped
1 teaspoon cumin seeds. roughly crushed
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon crushed dried red chillies
300 g (10 oz) sweet potatoes, diced
2 garlic cloves., finely chopped
400 g (13 oz) can chopped tomatoes
410 g (13½ oz) can lentils, drained
300 ml (½ pint) vegetable stock
1 teaspoon caster sugar
6 eggs
150 g (5 oz) frozen peas
150 ml (4 pint) double cream
small bunch of coriander, torn into pieces
salt and pepper


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes or until softened and just beginning to turn golden.
2.Stir in the spices, sweet potatoes and garlic and fry for 2 minutes. Add the tomatoes, lentils, stock and sugar and season with a little salt and pepper.
3.Bring to the boil, stirring. Spoon into the slow cooker pot, cover with the lid and cook on low for 6-8 hours.
4.When almost ready to serve, put the eggs in a small saucepan, cover with cold water and bring to the boil, then simmer for 8 minutes.
5.Drain, crack the shells and cool under cold running water.
6.Peel and halve, then add to the slow cooker pot with the peas, cream and half the coriander. Cover and cook on low for 15 minutes.
7.Spoon into bowls, garnish with the remaining coriander and serve with rice or warmed naan bread, if liked.
8.FOR SWEET POTATO & PANEER CURRY, make up the curry as above, adding 400 g (13 oz) diced paneer (Indian cheese) instead of the boiled eggs, reducing the peas to 100g (32 oz) and adding 100 g (32 oz) baby corn cobs, halved if large.

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