Warm Indian spices make this dish very aromatic and flavorful. This is an easy to make dish, On the table in 40 minutes, this Indian vegetarian curry is loaded with lentils, spinach and creamy eggs. Use the naan to mop up all those delicious flavours.
INGREDIENTS Serves 4
2 tablespoons vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
10 fresh curry leaves
2 teaspoons ground cumin
1 teaspoon ground coriander
400g can diced tomatoes
255ml Massel vegetable liquid stock
400g can brown lentils, drained, rinsed
100g baby spinach
4 hard-boiled eggs, halved
For the Coconut sambal
120 g shredded coconut
1 long red chilli, finely chopped
70g chopped fresh coriander leaves
1 tablespoon lemon juice
METHOD
Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add garlic, ginger and curry leaves. Cook for 1 minute. Add cumin and ground coriander. Cook, stirring, for 1 minute or until fragrant
Add tomatoes, stock and lentils to the 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 with salt and pepper. Add hard-boiled eggs. Simmer for 1 minute or until heated through.
Meanwhile, make Coconut sambal: combine coconut, chilli, fresh coriander and lemon juice in a small bowl.
Sprinkle curry with coconut sambal. Serve with naan and raita
Original Recipe Taste Magazine
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