Egg and lentil curry

As it happened, we had this one scheduled, and then #vegetarianstudent and his friend decided to come for lunch. Perfect!

This is out of one of the Delia Smith books, and it's kind of delightful how it gives you every single instruction right down to "peel the onions". I'm not going to do that. ;)

Then roast the spices: cardamom, cumin, fennel and coriander, all whole seeds. Roast 'em, and then grind them up in a mortar/pestle and crush 'em up.

Add oil to the same pan (no need to miss out on all those lovely spices), throw in some onion, chili, ginger, garlic and lime pickle*, some turmeric and some fenugreek. Throw in the crushed, roasted spices.

The recipe called for a convoluted coconut thing, I just used tinned coconut cream, and it was great. Throw that in.

Stir in the lentils, add some grated lime zest. Bring to a simmer, and then turn it down and let it cook away for 45 mins.

Boil some eggs (we did four, iirc), to whatever stage you like them. (I actually did this right at the beginning, so that they were cool and ready for peeling when I got to this stage, but you do whatever you wish.)

Season sauce with lime juice and salt, and serve with the halved eggs perched on top, and on a bed of rice. We also had various pickles and chutneys, cos that's how we roll.


It's a really good curry, though I ended up adding more liquid because it kind of dried up. That may have been because I used dried lentils instead of tinned ones. But REALLY tasty.

Ratings:
Thumbs up all round really. :)

I had actually made some lemon and lime pickle a while back, and I used that. Boil up some vinegar, throw in some sugar and some pickling spice. Put into a sanitised bottle with slices of lemon and lime. Leave for at least three weeks. NOM.