Indian Lentil And Egg Curry Recipe For Easter Day 2024

On the table in 40 minutes, this Indian vegetarian curry is loaded with lentils, spinach and creamy eggs. Use the roti to mop up all those delicious flavours. 

  –  2 tbsp vegetable oil – 1 brown onion, finely chopped – 2 garlic cloves, crushed – 2cm piece fresh ginger, peeled, finely grated – 10 fresh curry leave – 2 tsp ground cumin – 1 tsp ground coriander – 400g can diced tomatoe – 3/4 cup Massel vegetable liquid stock – 400g can brown lentils, drained, rinsed – 100g baby spinach – 4 hard-boiled eggs, halved – Warm roti bread, to serve – Natural yoghurt, to serve


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   – 1/2 cup shredded coconut – 1 long red chilli, finely chopped – 1/3 cup chopped fresh coriander leave – 1 tbsp lemon juice

 Coconut sambal

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Step 1

Medium-high heat oil in a big pot. Add onion. Soften with 3–4 minutes of stirring. Adding curry leaves, ginger, and garlic. One-minute cook. Mix ground coriander and cumin. Stir 1 minute to aromatize.  


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Step 2

Put lentils, stock, and tomatoes in pan. Bring to boil. Reduce heat. Cook curry uncovered for 12–15 minutes to thicken. Add spinach.

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Step 3

Stir 1 minute to wilt. Sprinkle salt and pepper. Add hard-boiled eggs. Simmer 1 minute to heat.

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Step 4

Meanwhile, make Coconut sambal: combine coconut, chilli, fresh coriander and lemon juice in a small bowl. 

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Step 5

Sprinkle curry with coconut sambal. Serve with roti bread and yoghurt. 

Also See

Vegetable Samosas With Fresh Coriander Chutney Recipe For Easter Day 2024