Main Indian

Fragrant egg curry

Name: Fragrant egg curry
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: /asian recipes, /indian
Ingredients: 1 Spanish onion, chopped; 2 tablespoons grated fresh ginger; 2 garlic cloves, crushed; 2 tablespoons light oil; 2 tablespoons good-quality curry powder; 1/2 teaspoon ground turmeric; 1 cinnamon stick; 10 fresh curry leaves; 425g can diced tomatoes; 8 hard-boiled eggs; 1/3 cup red lentils; 1 cup peas (frozen are fine); 2 tablespoons chopped fresh coriander; Cooked white long grain rice, to serve

Rate now

20m

Jump to recipe

Egg is the star protein in this vibrant and healthy curry dinner.

1 Spanish onion, chopped
2 tablespoons grated fresh ginger
2 garlic cloves, crushed
2 tablespoons light oil
2 tablespoons good-quality curry powder
1/2 teaspoon ground turmeric
1 cinnamon stick
10 fresh curry leaves
425g can diced tomatoes
8 hard-boiled eggs
1/3 cup red lentils
1 cup peas (frozen are fine)
2 tablespoons chopped fresh coriander
Cooked white long grain rice, to serve

Method

1.

Place onion, ginger and garlic in a food processor and process to form a paste.
2.

Heat the oil in a heavy-based saucepan, add the paste and cook over low heat for 2-3 minutes. Add the spices and cook for 1 minute, stirring to release the flavours. Add the tomatoes and 500ml (2 cups) water and bring to the boil. Reduce heat to medium and simmer for 15 minutes.
3.

Meanwhile, shell and halve the eggs and add to the pan with the lentils and peas - if mixture is too thick add an extra 1/2 cup (125ml) water. Cook over low heat for 15 minutes or until lentils are soft. Stir in the coriander and serve with cooked rice.