Posted by kathryn in Legumes, Eggs, Dinners and Recipes

As I mentioned, I have a lot of eggs in the pantry at the moment. For the next three weeks I’m going to be eating a LOT of eggs.

Which is fine, because I love eggs, plus . . . they’re very good for you.

Here is the first of my egg-fest recipes

Hard boiled eggs in red lentil curry sauce

Serves 4

This is an Anglo-Indian recipe adapted from Madhur Jaffrey’s Ultimate Curry Bible. I’ve simplified the recipe slightly.

I found this recipe quite hot, but I’m a chilli-wimp. Feel free to increase / decrease the number of chillies according to your tastes.

I made up this full batch and had one serving with the eggs that night. I ate some more as a soup the next day, with a dollop of yoghurt and put the rest in the freezer.

• 300g split red lentils, washed
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 6 dried red chillies
• 4 cloves garlic, peeled and coarsely chopped
• 8cm of fresh ginger, peeled and chopped
• 1 onion, sliced into fine half-rings
• 1/2 tin tomatoes
• 8 hard boiled eggs, halved
• lemon wedges for serving

Cook the lentils: put the red lentils, turmeric and 1 litre of water into a heavy based pan and bring to the boil. Turn down the heat and partially cover with a lid. Cook for about 40 minutes until softened and then add the salt.

Make the curry paste: While the lentils are cooking put the chillies, garlic and ginger into a food processor, with 3 tablespoons of boiling water and whizz together until smooth.

Cook the curry sauce: Heat 2 tablespoons of olive oil in a frying pan. Add the onions and fry until cooked through. Add the chilli mixture and tomatoes and continue cooking for 5 – 6 minutes or until thickened.

Once the lentils are cooked, add this onion mixture, stir to combine and continue to gently cook for 1 – 2 minutes.

To serve: place the boiled eggs into individual bowls and pour over some curry sauce, leaving the eggs visible. Serve with wedges of lemon.

09 September, 2006