Egg & Lentil Curry

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Ingredients

• 3 tbsp vegetable ghee or oil
• 1 large onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 2.5 cm / 1 inch ginger root, peeled and chopped
• 1/2 tsp minced chilli (from a jar), or use chilli powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp tamarind
• 90g / 1 /2 cup split red lentils (masoor dal)
• 450 ml / 3/4 pint / 1 3/4 cups vegetable stock
• 1 x 250 g / 8 oz can chopped tomatoes
• salt
• 6 eggs
• coconut milk (50 ml / 2 fl oz / 1/4 cup)
• 2 tomatoes, cut into wedges, and coriander sprigs, to garnish
• parathas, chapatis or naan bread, to serve

Method

1. 1
   Heat the ghee or oil in a saucepan. Add the onion and fry gently for 3 minutes. Stir in the garlic, ginger, chilli and spices and cook gently for 1 minute, stirring frequently.
2. 2
   Stir in the lentils, stock and chopped tomatoes and bring to the boil. Reduce the heat, cover and simmer gently for 30 minutes, stirring occasionally until the lentils and onion are tender.
3. 3
   Meanwhile, place the eggs in a saucepan of cold water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and cover immediately with cold water.
4. 4
   Stir the coconut milk into the lentil mixture and season well with salt to taste. Puree the mixture in a blender or food processor until smooth. Return to the pan and heat through.
5. 5
   Shell and cut the hard-boiled eggs in half lengthways. Arrange 3 halves, in a petal design, on each serving plate.
6. 6
   Spoon the hot lentil sauce over the eggs, adding enough to flood the serving plate. Arrange a tomato wedge and a coriander sprig between each halved egg. Serve hot with parathas, chapatis or naan bread to mop up the sauce.