Lentil and Egg Curry

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

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

Main course
Gluten-free
Vegetarian

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