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Lentil, cauliflower and egg curry

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, E
MineralsNatrium, Fluorine, Manganese, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons ghee or oil

  2. 2 onions, finely chopped

  3. small cauliflower, cut into florets

  4. 3 cm piece ginger, finely grated

  5. 2 garlic cloves, crushed

  6. 2 tablespoons good-quality curry powder

  7. 2 teaspoons brown mustard seeds

  8. 5 curry leaves, optional

  9. 1 teaspoon sugar

  10. 400g can chopped tomatoes

  11. 2 cups (500ml) water or vegetable stock

  12. 400g can lentils, rinsed, drained

  13. salt

  14. 2 cups baby spinach leaves

  15. 4 hard-boiled eggs

  16. cup coriander sprigs

  17. wedges of lemon or lime

  18. boiled basmati rice, to serve

Instructions Jump to Ingredients ↑

  1. Heat ghee or oil in a large saucepan and cook onions, cauliflower, ginger and garlic until lightly browned and softened. Add spices, curry leaves and sugar and cook for 30 seconds.

  2. Add tomatoes and water or stock and bring to a boil; add lentils and simmer 10 minutes or until curry thickens and reduces by a third.

  3. Season to taste with salt and stir in the spinach leaves until they wilt.

  4. Divide the curry among serving bowls and top with halved eggs and coriander sprigs. Serve with lemon or lime wedges and plain basmati rice.

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