How To Make Fragrant Egg Curry
- 10 fresh curry leaves
- 1 cinnamon stick
- 1 cup peas (frozen are fine)
- 1 Spanish onion, chopped
- 1⁄2 teaspoon ground turmeric
- 1⁄3 cup red lentil
- 2 garlic cloves, crushed
- 2 tablespoons chopped fresh coriander
- 2 tablespoons good-quality curry powder
- 2 tablespoons grated fresh ginger
- 2 tablespoons light oil
- 425g diced tomatoes
- 8 hard-boiled eggs
- cooked rice, to serve
Place the chopped onion, grated ginger, and crushed garlic in a food processor. Process until they form a paste.
Heat the oil in a heavy-based saucepan. Add the paste and cook over low heat for 2-3 minutes.
Add the curry powder, ground turmeric, cinnamon stick, and fresh curry leaves to the saucepan. Cook for 1 minute, stirring to release the flavors.
Pour in the diced tomatoes and 500ml (2 cups) of water. Bring the mixture to a boil, then reduce the heat to medium and simmer for 15 minutes.
Shell the hard-boiled eggs and cut them in half. Add the eggs, red lentils, and peas to the saucepan. If the mixture is too thick, you can add an extra 125ml (1/2 cup) of water. Cook over low heat for 15 minutes or until the lentils are soft.
Stir in the chopped fresh coriander.
Serve the curry with cooked rice.