Sunday, 29 January 2017

Red Lentil Curry with Eggs

Image by: Hearty Red Lentil Curry with Eggs IMAGE  Author: Canadian LivingPortion size

  • Credits :Canadian Living Magazine: March 2016


  • 2 tablespoons olive oil
  • onion finely chopped
  • large sweet potato (about 350 g) peeled and diced
  • 4 cups bite-size cauliflower florets (about half head)
  • cloves garlic finely grated or pressed
  • 1 tablespoon curry powder
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon each ground cumin and tumeric
  • 3 cups sodium-reduced vegetable broth
  • 1 cup dried red lentils rinsed
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • eggs
  • 2 tablespoons chopped fresh cilantro


In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, sweet potato and cauliflower, stirring often, until slightly softened, about 6 minutes. Add garlic, curry powder, ginger, coriander, cumin and turmeric; cook, stirring, until fragrant, about 1 minute.

Stir in broth and lentils; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lentils and vegetables are tender and almost no liquid remains, about 10 minutes. Stir in salt and pepper.

Divide among 4 lightly greased 1-1/2-cup (375 mL) ovenproof bowls. Using spoon, form well in centres; crack 1 egg into each. Bake on rimmed baking sheet in 425°F (220°C) oven until egg whites are set yet yolks are still slightly runny, 10 to 12 minutes. Let stand for 2 minutes. Sprinkle with cilantro.

Tip from The Test Kitchen: The eggs will continue to cook as they stand, so remove them from the oven just before they reach desired doneness to avoid overcooked yolks.

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