The other night when dinner rolled around I realised that I hadn’t been to the supermarket in a week so needed a Mother Hubbard dinner stat. I almost always have canned goods and eggs in the house so did a bit of browsing on the web and came up with this curry. It’s really hearty and satisfying and you can add whatever veges you have in the fridge or freezer. Even though there were just the two of us eating I made enough for six as it tastes even better the next day.
Egg and red lentil curry
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, sliced
1 tablespoon finely grated fresh ginger
2 teaspoons cumin seeds
2 teaspoons brown mustard seeds
2 teaspoons ground coriander
3 tablespoons tandoori paste
1 cup dried red lentils
1 x 400g can diced tomatoes
4 cups chicken or vegetable stock
2 teaspoons caster sugar
salt and pepper to taste
3 cups vegetables of your choice eg. chopped potato, sweet potato or carrot, sliced kale, green beans, frozen peas.
Options to serve: Brown or white rice, poppadoms, mango chutney, naan bread, natural yoghurt, chopped coriander. I tend to have all of these!
Heat the oil in a large saucepan over medium heat. Cook the onions, garlic, ginger and spices for 2 minutes, until fragrant. Add the tandoori paste and cook for a further 5 minutes or until the onion is tender.
Add the lentils, tomatoes, stock, sugar, salt and pepper. If using hard vegetables such as potato, sweet potato or carrot, add these now too. Bring to the boil. Reduce the heat to medium/low and simmer for 30 minutes, stirring occasionally, until the lentils are tender.
Boil the eggs for 8 minutes. Set aside to cool. Peel and cut in half. Add the eggs to the curry along with any soft vegetables such as kale, beans or peas. Cook for 5 minutes. Serve the curry with your choice of extras.