Main Indian

Indian egg and lentil curry

Name: Egg and lentil curry recipe
Yield: 4
Cuisine: /indian
Ingredients: 40.00 ml coconut oil; 20.00 ml Madras curry powder; 4 sprigs fresh curry leaves; 6 large hard-boiled eggs, peeled, sliced in half lengthways; 1 large red onion, sliced; 2 (580g total) large tomatoes, chopped; 40.00 ml tamarind puree; 4 medium-sized dried whole red chillies, or 1 tsp chilli flakes; 300g lentils; 400g can coconut milk; Cooked roti or paratha flatbreads, to serve

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by Tracey Pattison

Delicious Team

Oct 13, 2023

“Curry-fried eggs and curry leaves make this meal moreish beyond measure. And it’s so quick and easy to make! Having ready-to-go boiled eggs in your fridge makes topping any midweek meal with a boost of protein so easy." – Tracey Pattison

2 tbs coconut oil
1 tbs Madras curry powder
4 sprigs fresh curry leaves
6 large hard-boiled eggs, peeled, sliced in half lengthways
1 large red onion, sliced
2 (580g total) large tomatoes, chopped
2 tbs tamarind puree
4 medium-sized dried whole red chillies, or 1 tsp chilli flakes
1 1/2 cups (300g) dried split red lentils
400g can coconut milk
Cooked roti or paratha flatbreads, to serve

Method

1.

Place the oil in a large saucepan over medium-high heat. Once melted, stir in 2 tsp curry powder and cook, stirring, for 20 seconds until it starts foaming. Add curry leaf sprigs and cook for 20 seconds, carefully turning once (they will pop a little and splatter), until crisp and light golden, then use tongs to move to a plate. Carefully add eggs, cut-side facing down, and cook, untouched, for 2 minutes until golden and crisp.
2.

Transfer eggs to plate with curry leaves. Reduce heat to medium and stir in the onion and remaining curry powder. Cook, stirring occasionally, for 2 minutes. Stir in tomatoes, tamarind puree and chilli and cook, stirring occasionally, for 10 minutes or until tomatoes have collapsed and onions have softened.
3.

Reduce heat to medium-low and stir in lentils, then the coconut milk and 2 cups (500ml) water (use some of the water to swish around inside the can of coconut milk to get as much out as possible).
4.

Cook, partially covered and stirring frequently to prevent lentils catching on base of pan, for 15 minutes or until lentils have collapsed and the mixture has thickened. Season well with salt flakes.
5.

Divide lentils among serving bowls, top with eggs, then crispy curry leaves. Serve with roti or paratha flatbreads.