Egg & Lentil Curry Recipe by Celeste
Egg & Lentil Curry Cooking Instructions 1 hour 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. 1 Heat the oil in a medium to large skillet pan. 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. 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. 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. 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. 5 Cook over a low heat for 50 minutes, stirring occasionally. 6 Halfway thrpugh cooking time, add the lime pickle (chop any large pieces). 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. 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. 8 Run the eggs briefly under cold water then peel carefully. 9 Add salt to the curry. 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. 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. 11 Serve the curry with plain boiled basmati rice or cauliflower rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Bacon Ranch Potato Bake Shrimp Alfredo Finnish Coffee Cake Grandma's Apple Pie StoveTop Mac and Cheese.... Chicken Bacon Ranch Potato Bake Shrimp Alfredo Finnish Coffee Cake Grandma's Apple Pie StoveTop Mac and Cheese.... Sweet & Sour Pork Sig's Pasta Salad with Courgettes and Goats Cheese Genoa Cake Rich Pork Chops & Gravy Bacon Rosti with Hollandaise Sauce Mini Veggie Greek Spinach Pies Bacon Mac&Cheese w/ Chicken & Broccoli Grandma's Apple Pie Parmesan Hot Wings Italian Tomato Bread Sweet & Sour Pork Sig's Pasta Salad with Courgettes and Goats Cheese Genoa Cake Rich Pork Chops & Gravy Bacon Rosti with Hollandaise Sauce Mini Veggie Greek Spinach Pies Bacon Mac&Cheese w/ Chicken & Broccoli Grandma's Apple Pie Parmesan Hot Wings Italian Tomato Bread