Kicking off the 3 week egg-fest
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
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.