Egg & Lentil Curry
A quick and cozy curry to keep you warm all winter long!
1 small onion diced small
2 tsp ginger garlic paste
2 to 3 tbsp curry paste, adjust for your taste
1 15 ounce can lentils, strained
1 can full fat coconut milk
6 eggs
Salt
Cilantro
Rice
Directions:
Sauté onion in oil until translucent. Add in ginger garlic paste and curry paste. Stir around and heat for a few minutes until well incorporated into the onions. Season with salt. Add in lentils then coconut milk, stir. Simmer for 15 minutes until curry thickens and reduces. Soft boil eggs until jammy, about 7 minutes. Peel, then slice eggs in half. Serve eggs over rice, and spoon the curry over. Top with cilantro. Note: for a quicker version, crack eggs directly into the coconut curry, and cover curry until eggs are cooked to your liking!
