Indian Lentil & Egg Curry

Indian Lentil & Egg Curry

Prep: 20 mins | Cook: 25 mins | Serves: 4
Vegetarian | On the table in 40 minutes

Ingredients

Curry

• 2 tbsp vegetable oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 cm piece fresh ginger, peeled & finely grated
• 10 fresh curry leaves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 400g can diced tomatoes
• 3/4 cup vegetable stock
• 400g can brown lentils, drained & rinsed
• 100g baby spinach
• 4 hard-boiled eggs, halved

To Serve

• Warm roti bread
• Natural yoghurt

Coconut Sambal

• 1/2 cup shredded coconut
• 1 long red chili, finely chopped
• 1/3 cup chopped fresh coriander leaves
• 1 tbsp lemon juice

Method

Step 1: Make the Curry Base

1. Heat oil in a large saucepan over medium-high heat.
2. Add chopped onion and cook for 3–4 minutes, until softened.
3. Stir in garlic, ginger, and curry leaves; cook for 1 minute.
4. Add cumin and coriander, cooking for another minute until fragrant.

Step 2: Simmer the Lentils

1. Add diced tomatoes, vegetable stock, and lentils to the pan.
2. Bring to a boil, then reduce heat. Simmer uncovered for 12–15 minutes until thickened slightly.
3. Add spinach and cook for 1 minute until wilted.
4. Season with salt and pepper, then gently stir in halved boiled eggs. Simmer for 1 more minute.

Step 3: Prepare Coconut Sambal

1. In a small bowl, mix shredded coconut, chopped chilli, coriander leaves, and lemon juice.

Step 4: Serve

1. Sprinkle the curry with coconut sambal.
2. Serve warm with roti and a dollop of yoghurt.