Egg and Lentil CurrySubmitted by: JARICHAUST
IntroductionThis is a tasty economical curry, interesting enough to make for guests and easy enough to make for any occasion. A family favourite. This is a tasty economical curry, interesting enough to make for guests and easy enough to make for any occasion. A family favourite.
150 grams (uncooked) green lentils
750 mL vegetable stock
1 tsp oil
1/2 tsp black peppercorns
1 onion (finely diced)
1 tsp red chilli flakes (or to taste)
1 tbsp minced garlic
1 tbsp minced ginger root
1/2 - 1 tbsp curry powder (to taste and strength)
400 gram diced tomatoes (tinned is fine)
1/2 tsp brown sugar
1/2 tsp garam masala
2. Meanwhile cook eggs in boiling water for 10 minutes. Drain and allow to cool.
3. Meanwhile heat oil in large saucepan and fry cloves and peppercorns for 2 minutes. Add onion, chilli, garlic and ginger and fry for 5-6 minutes.
4. Stir in curry powder and mix through.
5. Remove shells from eggs and cut each in half longways.
6. Stir in tomatoes and brown sugar with water.
7. Simmer for 5 minutes until it thickens. Add eggs, (drained) lentils, and garam masala. Cover and simmer for 5 -10 minutes. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JARICHAUST.
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i think you can bring the calorie count down by only using 4 eggs, 1 hard boiled egg per serving. i also wound up painstakingly picking out the peppercorns and cloves afterwards as i didn't want to bite into any of that!!! - 3/17/09
Reply from JARICHAUST (3/17/09)
I don't have a problem with the whole spices but you can replace them with 1/4 tsp clove spice and 1/2 tsp black pepper.
We usually eat this meal for dinner. 250 Cal is a very light dinner. I usually aim for 400 Cal per meal; but I might halve the eggs depending on dessert.