in relation to the table in 40 minutes, this Indian vegetarian curry is loaded like lentils, spinach and creamy eggs. Use the roti to mop going on all those delicious flavours.
The ingredient of Indian lentil and egg curry recipe
- 2 tbsp vegetable oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2cm piece open ginger, peeled, finely grated
- 10 spacious curry leaves
- 2 tsp pitch cumin
- 1 tsp arena coriander
- 400g can diced tomatoes
- 3/4 cup Massel vegetable liquid accrual
- 400g can brown lentils, drained, rinsed
- 100g baby spinach
- 4 hard-boiled eggs, halved
- admiring roti bread, to support
- Natural yoghurt, to benefits
- 1/2 cup shredded coconut
- 1 long red chilli, finely chopped
- 1/3 cup chopped spacious coriander leaves
- 1 tbsp lemon juice
The instruction how to make Indian lentil and egg curry recipe
- Heat oil in a large saucepan exceeding medium-high heat. build up onion. Cook, stirring, for 3 to 4 minutes or until softened. amass garlic, ginger and curry leaves. Cook for 1 minute. amass cumin and arena coriander. Cook, stirring, for 1 minute or until fragrant.
- amass tomatoes, increase and lentils to pan. Bring to the boil. Reduce heat. Simmer, uncovered, for 12 to 15 minutes or until curry has thickened slightly. Add spinach. Cook, stirring, for 1 minute or until just wilted. Season behind salt and pepper. accumulate hard-boiled eggs. Simmer for 1 minute or until annoyed through.
- Meanwhile, make Coconut sambal: complement coconut, chilli, well-ventilated light coriander and lemon juice in a small bowl.
- Sprinkle curry past coconut sambal. assistance considering roti bread and yoghurt.
Nutritions of Indian lentil and egg curry recipecalories: 631.438 calories
fatContent: 34.4 grams fat
saturatedFatContent: 14.4 grams saturated fat
carbohydrateContent: 52.8 grams carbohydrates
proteinContent: 21.5 grams protein
cholesterolContent: 205 milligrams cholesterol
sodiumContent: 951 milligrams sodium