Fragrant Egg Curry

Name: Fragrant Egg Curry
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; 425 g diced tomatoes; 8 hard-boiled eggs; 1/3 cup red lentil; 1 cup peas (frozen are fine); 2 tablespoons chopped fresh coriander; cooked rice, to serve

14 ingredients

3 steps

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
425 g diced tomatoes
8 hard-boiled eggs
1/3 cup red lentil
1 cup peas (frozen are fine)
2 tablespoons chopped fresh coriander
cooked rice, to serve

Directions

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 125ml (1/2 cup water). Cook over low heat for 15 minutes or until lentils are soft. Stir in the coriander and serve with cooked rice.