Go Back
Lentil Curry with Crispy Eggs and Tarka Broccoli Recipe

Lentil Curry with Crispy Eggs and Tarka Broccoli Recipe

Print Recipe Pin Recipe
Course easy lunch, Main Course
Cuisine Indian

Ingredients
  

  • Ingredients
  • 2 tbsp oil Vegetable oil is fine for this – you don’t need an expensive oil
  • 100 g dried red lentils
  • 2 onions sliced
  • 400 g chopped tinned tomatoes
  • 1 inch piece of fresh ginger finely chopped (1 ½ tsp of ground ginger if you can’t get fresh)
  • 1 tsp ground turmeric
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 4 cardamom pods squashed
  • 4 cloves of garlic crushed
  • Small bunch of coriander chopped
  • Steamed rice or chapatis to serve
  • For the crispy eggs:
  • 6 eggs
  • ¼ tsp ground turmeric
  • ¼ tsp paprika
  • For the tarka:
  • One head of broccoli cut into smaller pieces
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp dried red chilli flakes
  • 1 tbsp oil

Instructions
 

  • Method
  • Place the lentils, onions and tomatoes into a pan.
  • Add turmeric and mix through.
  • Add enough water to cover the lentils.
  • Cover the pot with a lid, bring to the boil, and simmer gently for around 20mins or until the lentils are tender.
  • Whilst the lentils are cooking, add eggs to boiling water and cook for 7 minutes, until they are hard boiled.
  • Remove eggs from the water and leave to cool.
  • Heat half of the oil in a pan and then add cumin, coriander, and cardamom pods.
  • Let them cook for a couple of minutes, then stir in the ginger and garlic and cook for a further couple of minutes.
  • Add the lentil mixture to this pot.
  • Cover the pot with a lid and simmer for 20 mins, letting the lentils cook further.  The lentil mixture will start to break down and look mushy.
  • Add spinach and cook for another 10 mins, until the lentil mixture has thickened and the spinach has wilted.
  • Whilst the spinach is cooking, peel the eggs.
  • Heat the remaining oil in a pan.
  • Add the peeled eggs, turmeric, and paprika.
  • Fry  on a low heat until the egg skin starts to blister.
  • In another pan, cook the broccoli with 100ml of water.
  • Cook on high heat until the water has evaporated.
  • Add the oil, mustard seeds, cumin, coriander, and chilli to the pan with the broccoli.
  • Fry over a medium heat until the broccoli looks charred but still has a crunch to it.
  • Serve the lentil curry topped with eggs (or not, if vegan) and serve alongside rice or chapatis, with the tarka broccoli.
Keyword Broccolli, easy lunch, Indian, Lentil, main course, vegan