| Egg & Lentil Curry|
Source: Cooking for Today: Indian Vegetarian Cooking
Author: Louis Steele
[Note: We used free-range, guaranteed cruelty-free brown eggs from a local amish farm and served it with store-bought wheat pitas; however, the resulting lentil sauce is mighty tasty and could easily be used over grains, potatoes or pastas, or, as the book suggests cauliflower or eggplant.]
3 tbsp vegetable oil
| 1/2 tsp minched chili (from a jar) or chili powder|
1 tsp ground coriander
1 tsp ground cumin
3 oz split red lentils
1-3/4 cups vegetable stock
8 oz can chopped tomatoes
| 6 eggs |
1/4 cup coconut milk
2 tomatoes, cut into wedges
coridander springs to garnish
serve with parathas, chapatis, or nann bread
Nutritional information not available.
Personal note/suggestion: If your canned tomatoes are overly juicy (as mine were), you can add a little bit of cornstarch mixed with water when you add the pureed lentil mixture to the pan to thicken it a little more.
DISCLAIMER: This is a not-for-profit website and these recipes appear as a courtesy to my veg*n friends around the world. No copyright infringement is intended. At the request of the copyright holder(s), the recipe(s) will be promptly removed.