Lentil, cauliflower and egg curry
Lentil, cauliflower and egg curry
INGREDIENTS
2 tablespoons ghee or oil
2 onions, finely chopped
½ small cauliflower, cut into florets
3 cm piece ginger, finely grated
2 garlic cloves, crushed
2 tablespoons good-quality curry powder
2 teaspoons brown mustard seeds
5 curry leaves, optional
1 teaspoon sugar
400g can chopped tomatoes
2 cups (500ml) water or vegetable stock
400g can lentils, rinsed, drained
salt
2 cups baby spinach leaves
4 hard-boiled eggs
½ cup coriander sprigs
wedges of lemon or lime
boiled basmati rice, to serve
METHOD
Heat ghee or oil in a large saucepan and cook onions, cauliflower, ginger and garlic until lightly browned and softened. Add spices, curry leaves and sugar and cook for 30 seconds.
Add tomatoes and water or stock and bring to a boil; add lentils and simmer 10 minutes or until curry thickens and reduces by a third.
Season to taste with salt and stir in the spinach leaves until they wilt.
Divide the curry among serving bowls and top with halved eggs and coriander sprigs. Serve with lemon or lime wedges and plain basmati rice.
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