Recipe of Quick Egg & Lentil Curry

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Egg & Lentil Curry. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Egg & Lentil Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg & Lentil Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Egg & Lentil Curry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Egg & Lentil Curry estimated approx 1 hour.

To begin with this recipe, we must prepare a few components. You can cook Egg & Lentil Curry using 8 ingredients and 11 steps. Here is how you cook it.

I love Delia Smith's recipes. This recipe is based on one of her recipes (from her Vegetarian Collection) that I cooked so many times I learned it by heart. It was my husband's favourite meal, but it had loads of ingredients. Now I have less time to make it, I decided to strip it back. It still tastes good, maybe not as complex as Delia's, but a pretty good copy. *Lime pickle is an Indian condiment, which should be available to buy from Asian grocers.

Ingredients and spices that need to be Get to make Egg & Lentil Curry:

1. 1 onion, thinly sliced
2. 1 tbsp vegetable oil or groundnut oil
3. 2 tbsp curry paste (I used tikka paste)
4. 1/2 cup green lentils
5. 1 can coconut milk
6. 1 tsp (heaped) lime pickle
7. salt
8. 4 free range eggs

Steps to make to make Egg & Lentil Curry

1. Heat the oil in a medium to large skillet pan.
2. Add the onion and cook on a medium high heat until browned on the edges.
3. Turn the heat down a little then add the curry paste. Stir for 1 minute.
4. Rinse the lentils and add them along with the coconut milk along with half a can of water.
5. Cook over a low heat for 50 minutes, stirring occasionally.
6. Halfway thrpugh cooking time, add the lime pickle (chop any large pieces).
7. About 20 minutes before end of cooking time, put 4 eggs in a small pot of water, bring to the boil and boil gently for 6 minutes.
8. Run the eggs briefly under cold water then peel carefully.
9. Add salt to the curry.
10. Cut the eggs in half, place them on top of the curry, cover and leave for 2 minutes.
11. Serve the curry with plain boiled basmati rice or cauliflower rice.

While this is certainly not the end all be all guide to cooking easy and quick lunches it's very good food for thought. The hope is that this will get your creative juices flowing so you can prepare excellent lunches for your family without having to complete too terribly much heavy cooking in the approach.

So that is going to wrap it up with this exceptional food Steps to Make Quick Egg & Lentil Curry. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!