Egg And Lentil Curry With Coconut And Pickled Lime

Name: Egg And Lentil Curry With Coconut And Pickled Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, hard boiled; 3 ounces green lentils; 3 ounces creamed coconut; 1 1/2 teaspoons lime pickle, chopped finely; 1/2 lime, juice of; 1/2 lime, zest of; 1 large onion, halved and thinly sliced; 1 small red chile, de-deeded and finely chopped; 2 fat garlic cloves, finely chopped; 1 inch piece gingerroot, finely grated; 3 cardamom pods, crushed; 1 teaspoon cumin seed; 1 teaspoon fennel seed; 1 tablespoon coriander seed; 2 tablespoons vegetable oil or 2 tablespoons other mild oil; 1 1/2 teaspoons turmeric powder; 1 teaspoon ground fenugreek; salt; To serve; 150 ml rice, cooked; lime pickle; mango chutney (optional)

Servings: persons

4 large eggs, hard boiled
3 ounces green lentils
3 ounces creamed coconut
1 1/2 teaspoons lime pickle, chopped finely
1/2 lime, juice of
1/2 lime, zest of
1 large onion, halved and thinly sliced
1 small red chile, de-deeded and finely chopped
2 fat garlic cloves, finely chopped
1 inch piece gingerroot, finely grated
3 cardamom pods, crushed
1 teaspoon cumin seed
1 teaspoon fennel seed
1 tablespoon coriander seed
2 tablespoons vegetable oil or 2 tablespoons other mild oil
1 1/2 teaspoons turmeric powder
1 teaspoon ground fenugreek
salt
To serve
150 ml rice, cooked
lime pickle
mango chutney (optional)

1
Peel onion, cut it in half and into thin slices. Set aside.
2
Combine chili, garlic, lime pickle, ginger root and lime zest in prep bowl as follows: De-seed and finely chop the chili. Put in a prep bowl. Add peeled, chopped garlic, finely chopped lime pickle, finely grated ginger and lime zest. Add turmeric and fenugreek.
3
Shred creamed coconut with a sharp knife and placed in a heatproof 4 cup measuring jug. Cover with boiling water up to 1 pint (570 ml) Stir.
4
Heat frying pan over a medium heat. When hot, measure the whole spices (cardamom, cumin, fennel and coriander) into it. Dry roast spices for 2 - 3 minutes, shaking the pan from time to time to toss them around a bit. Don't roast too long. Remove from the heat and put into a mortar. Crush.
5
Heat same pan over medium high and add the oil. When hot, add the onions. Brown onions until fairly dark - about 4 minute Add chili etc. from prep bowl, ground roasted spices and coconut water mixture and lentils.
6
Cover and simmer as gently as possible for 45 minutes, stirring it now and then (don't add any salt at this stage).
7
While lentils are cooking, hard boil eggs. Cool under running cold water. When cool enough to handle, peel under the running water and slice in half.
8
When the sauce is ready, season it well with salt and add the lime juice.
9
Put the eggs on top of the sauce, and cook covered for a couple of minutes to heat eggs.
10
Serve the egg curry with rice, some more lime pickle and perhaps some mango chutney to add a touch of sweetness.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 large eggs, hard boiled, 3 ounces green lentils, 3 ounces creamed coconut, 1 1/2 teaspoons lime pickle, chopped finely, and more.

Yes, Egg And Lentil Curry With Coconut And Pickled Lime falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!