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Indian lentil and egg curry recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Quick and flavorful Indian lentil and spinach curry with creamy eggs, perfect with roti for a satisfying meal in just 40 minutes!
Ingredients:
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 10 fresh curry leaves
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 400g can diced tomatoes
  • 191.25 gm 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
  • 32.50 gm shredded coconut
  • 1 long red chilli, finely chopped
  • 82.50 ml chopped fresh coriander leaves
  • 21.00 gm lemon juice
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Sauté onion for 3 to 4 minutes until softened. Stir in garlic, ginger, and curry leaves, cooking for 1 minute. Sprinkle in cumin and ground coriander, stirring for another minute until aromatic.
  • Combine tomatoes, stock, and lentils in a pan and bring to a boil. Reduce heat and simmer uncovered for 12 to 15 minutes until the curry thickens slightly. Stir in spinach and cook for 1 minute until just wilted. Season with salt and pepper, then add hard-boiled eggs and simmer for 1 more minute until heated through.
  • Prepare the Coconut Sambal by mixing shredded coconut, diced chili, fresh coriander, and a splash of lemon juice in a bowl.
  • Top the curry with a generous sprinkle of flavorful coconut sambal. Serve alongside warm roti bread and cool yogurt for a delightful meal.

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