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

  • Heat oil in a large saucepan over medium-high heat.

  • Add chopped onion and cook for 3–4 minutes, until softened.

  • Stir in garlic, ginger, and curry leaves; cook for 1 minute.

  • Add cumin and coriander, cooking for another minute until fragrant.

Step 2: Simmer the Lentils

  • Add diced tomatoes, vegetable stock, and lentils to the pan.

  • Bring to a boil, then reduce heat. Simmer uncovered for 12–15 minutes until thickened slightly.

  • Add spinach and cook for 1 minute until wilted.

  • Season with salt and pepper, then gently stir in halved boiled eggs. Simmer for 1 more minute.

Step 3: Prepare Coconut Sambal

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

Step 4: Serve

  • Sprinkle the curry with coconut sambal.

  • Serve warm with roti and a dollop of yoghurt.