Name: Lentil and Egg Curry
Yield: Serves 4
Ingredients: 3 cloves; 1 onion, finely chopped; 2 fresh green chillies, seeded and finely chopped; 2 garlic cloves, crushed; 2.5 cm/1 in piece fresh root ginger, chopped; 1.5 ml/¼ tsp black peppercorns; 30 ml/2 tbsp oil; 400 g/14 oz can chopped tomatoes; 750 ml/1¼ pints/3 cups vegetable stock; 30 ml/2 tbsp curry paste; 2.5 ml/½ tsp garam masala; 6 eggs; 2.5 ml/½ tsp sugar; 75 g/3 oz/½ cup green lentils

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Eggs are an excellent addition to vegetarian curries, and when combined with lentils they make a substantial and extremely tasty dish. Nutritionally, lentils and eggs are a great source of protein, as well as being rich in vitamins and minerals.

Ingredients

75 g/3 oz/½ cup green lentils
750

Method

Wash the lentils thoroughly under cold running water, then put them in a large, heavy pan with the vegetable stock. Cover and simmer gently for about 15 minutes or until the lentils are soft. Drain and set aside.
Cook the eggs in boiling water for 10 minutes. Remove from the boiling water and set aside to cool slightly. When cool enough to handle, peel and cut in

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Lentil and Egg Curry

Ingredients

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