Egg and Lentil Curry
This egg and lentil curry is packed with double dose of protein and flavored with warm aromatic spices. Great to serve with rice or roti for a filling meal.
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Ingredients
- ½ cup Brown or Green Lentils
- 3 cups Vegetable Stock
- 6 Eggs, boiled and peeled
- 2 tablespoons Oil
- 1 Medium Onion, finely chopped
- 2 Green chilies, finely chopped
- 1 teaspoon Ginger + Garlic paste*
- 1 cup Tomato puree
- ¼ teaspoon Turmeric
- ½ teaspoon Sugar
- 1 teaspoon Red Chili powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ¾ cup Water
- ½ teaspoon Garam masala
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Cilantro, finely chopped
Instructions
Prep Eggs:
- Stove-top method: Place eggs in a medium saucepan and fill with water up to 1" above the eggs. Bring to a boil on medium-high heat. As soon as the water comes to a boil, turn off the heat and cover the pan. Start the timer for 12 minutes. Once the time is up, place the eggs in a bowl with ice water. Peel and use as needed.Instant pot method: Place 1 cup of water in IP. Place the eggs on an egg rack. Close the lid and put the steam valve to sealing position. Cook on high pressure for 5 minutes. Then quick release after 10 minutes. Place the eggs in a bowl with ice water. Peel and use as needed.
Cook Lentils:
- Stove-top method: Combine lentils and stock in a large, heavy pan on medium heat. Bring to a boil, cover and lower the heat and simmer for about 30 minutes or until the lentils are soft. Drain and set aside. Instant pot method: Combine the lentils and water in the Instant pot. Close the lid and put the steam valve to sealing position. Cook on high pressure for 8~10 minutes. Natural release for 10 minutes and quick release the remainder. You can also cook them in a pressure cooker for 3~4 whistles.
Make the Curry:
- Heat oil in a large skillet on medium heat, add the onions, chillies and ginger+garlic paste. Cook, stirring frequently, for 5-6 minutes or until the onions turn translucent and lightly browned around the edges.
- Add the tomatoes, turmeric, sugar, red chili powder, ground cumin, coriander and water. Mix well and simmer the mixture, stirring occasionally, for 5 minutes or until the sauce thickens.
- Add the boiled eggs, lentils and garam masala. Cover and simmer for 10 more minutes. Turn off the heat, garnish with cilantro and serve the curry warm or at room temperature.
Video
Notes
- Boil eggs ahead of time and store them in the refrigerator. They can be made up to 1 week in advance.
- Cook lentils up to 2 days in advance. Store them in an airtight container in the refrigerator.
- To save time, cook a big batch of lentils and freeze them for up to 2~3 months. Let the cooked lentils cool completely, then divide them into freezer safe ziploc bags to store.
- Substitute ginger+garlic paste with ½ teaspoon finely grated ginger and 2 minced garlic cloves.
- Store leftover curry in the refrigerator for up to 3 days. If the sauce gets too thick, then add little water and warm it until simmering.
Nutrition
Calories: 200kcal | Carbohydrates: 19g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 992mg | Potassium: 446mg | Fiber: 7g | Sugar: 5g | Vitamin A: 827IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 3mg
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