Egg Curry Recipe
An Eastern flavored vegetarian egg curry recipe with yogurt, fresh tomatoes, lentils and boiled eggs... A great curry from scratch!
Ingredients
- 4 hard-boiled eggs peeled
- 2 medium fresh tomatoes
- 3 oz dry lentils (85 g)
- 1 small onion chopped
- 1 tsp cumin seeds
- 2 medium garlic cloves chopped
- 1 tsp mustard seeds
- 1 inch fresh ginger (2,5 cm), grated
- ½ cup whole milk (120 ml)
- 1 tsp tomato paste
- 2 tbsp unsweetened yogurt
- 1 tsp garam masala
- 1 tsp coriander powder
- 2 bay leaves
- 1 clove
- a handful fresh cilantro or mint, chopped
- 2 tbsp vegetable oil
- chili powder
- salt
Instructions
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Add the cumin seeds, vegetable oil, clove, bay leaves and mustard seeds to a saucepan.
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Place it over medium heat until hot and fry the spices for 3 minutes. Then add the chopped onion and garlic.
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Cook the onion for 4 minutes. Then also add the grated ginger, garam masala, ground coriander and a little chili powder and salt.
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Stir and cook for another 4 minutes. Then deseed the tomatoes and dice them. Add the tomatoes, tomato paste, milk and ½ cup (120 ml) of water to the pan.
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Bring the onion and tomatoes to a boil. Simmer it for 12 minutes. Then stir in the lentils.
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Cook the lentils in the curry for another 10 minutes until tender. Add extra milk or water if necessary. Then add the peeled eggs to the pan (I only add 2 in the picture because I served it for lunch, 4 eggs make a full dinner).
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Then stir in the yogurt and half of the chopped mint or cilantro.
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Stir again. Check the seasoning and add extra salt or chili powder to taste. Then scoop the egg curry onto plates. Sprinkle with the remaining fresh herbs. Serve hot.