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Indian Lentil And Egg Curry Recipe
Course: Indian Foods, TraditionalCuisine: IndianServings
4
servingsPrep time
20
minutesCooking time
24
minutesCalories
300
kcalTotal time
44
minutesIndulge in the savory delight of Indian lentil and egg curry, a symphony of aromatic spices and creamy lentils embracing perfectly boiled eggs. Each spoonful unveils a tantalizing blend of flavors, from earthy lentils to the richness of boiled eggs, enticing your taste buds with every bite.
Ingredients
2 tbsp vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
10 fresh curry leaves
2cm piece fresh ginger, peeled, finely grated2 tsp ground cumin
2 tsp ground cumin
1 tsp ground coriander
400g can diced tomatoes
3/4 cup Massel vegetable liquid stock
400g can brown lentils, drained, rinsed
100g baby spinach
4 hard-boiled eggs, halved
Warm roti bread, to serve
Natural yoghurt, to serve
- Ingredients for Coconut Sambha :
1/2 cup shredded coconut
1 long red chilli, finely chopped
1/3 cup chopped fresh coriander leaves
1 tbsp lemon juice
Directions
- Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add garlic, ginger and curry leaves. Cook for 1 minute. Add cumin and ground coriander. Cook, stirring, for 1 minute or until fragrant.
- Add tomatoes, stock and lentils to pan. Bring to the boil. Reduce heat. Simmer, uncovered, for 12 to 15 minutes or until curry has thickened slightly. Add spinach. Cook, stirring, for 1 minute or until just wilted. Season with salt and pepper. Add hard-boiled eggs. Simmer for 1 minute or until heated through.
- Meanwhile, make Coconut sambal: combine coconut, chilli, fresh coriander and lemon juice in a small bowl.
- Sprinkle curry with coconut sambal. Serve with roti bread and yoghurt.
Note
- You can increase the spice level by increasing the amount of some ingredients like: Garlic, Ginger, and Spices.
