Indian lentil and egg curry

 

 This Indian vegetarian curry is ready in just forty minutes and packed with lentils, spinach, and creamy eggs. Mop up all the wonderful tastes with the roti. A yummy meal to switch up any night for dinner.

 

2 tbsp vegetable oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 piece fresh ginger, peeled, finely grated

10 fresh curry leaves

2 tsp ground cumin

1 tsp ground coriander

can diced tomatoes

3/4 cup Massel vegetable liquid stock

can brown lentils, drained, rinsed

baby spinach

4 hard-boiled eggs, halved

 

Warm roti bread, to serve

Natural yoghurt, to serve

 

Coconut sambal

1/2 cup shredded coconut

1 long red chilli, finely chopped

1/3 cup chopped fresh coriander leaves

1 tbsp lemon juice

In a large saucepan, heat the oil over medium-high heat. Add the onion. Cook, stirring occasionally, for three to four minutes, or until softened. Mix in the garlic, ginger, and curry leaves. One minute in the microwave. Mix in the cumin and ground coriander. Mixing constantly, for one minute, till it's fragrant.

To the pan, add the tomatoes, stock, and lentils. Bring the water to a boil. Reduce the heat. Simmer for twelve to fifteen minutes, uncovered, till the curry becomes thicker slightly. Mix in the spinach. Cook while stirring constantly, for one minute, until the spinach is wilted. Season with salt and pepper to taste. Hard-boiled eggs are optional. Simmer for a minute and a half or till thoroughly heated.

In the meantime, make the Coconut sambal: in a small container, incorporate the coconut, chili, fresh coriander, as well as lemon juice.

 

Toss the curry with the coconut sambal. Serve alongside roti bread and yogurt.