Quick & Easy

Lentil and egg curry with lime pickle

A great dish for meat-free Monday, or any other day you choose to cook a vegetarian feast, this lentil and egg curry can be bulked out with tender little cauliflower florets.
lentil and egg curry with lime pickle
1H 15M



1.Dry-fry spices in small frying pan, stirring, until fragrant. Using mortar and pestle, crush spices to a fine powder.
2.Heat oil in large deep frying pan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices; cook, stirring, 1 minute. Add lentils, coconut cream and the water; bring to a boil. Reduce heat, simmer, covered, stirring occasionally, about 35 minutes or until lentils are tender. Stir in juice.
3.Cook rice in medium saucepan of boiling water, uncovered, until just tender; drain.
4.Serve curry with rice; top with eggs and lime pickle.

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