Red Lentil Curry with Eggs

HEARTY RED LENTIL CURRY WITH EGGS

BY: GILEAN WATTS & THE CANADIAN LIVING TEST KITCHEN

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

• Credits :Canadian Living Magazine: March 2016

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion finely chopped
• 1 large sweet potato (about 350 g) peeled and diced
• 4 cups bite-size cauliflower florets (about half head)
• 2 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
• 4 eggs
• 2 tablespoons chopped fresh cilantro

METHOD

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.

Thai Chicken Curry with Potatoes

Photo: The Windy Kitcen

Serve the curry with jasmine rice.

The ingredients for the curry paste can be doubled to make extra for future use.

Refrigerate the paste for up to one week or freeze it for up to two months.

For the method go to the Windy Kitchen:
https://thewindykitchen.wordpress.com/2014/04/03/massaman-chicken-curry/

INGREDIENTS

CURRY PASTE
6 dried New Mexican chiles
4 shallots, unpeeled
7 garlic cloves, unpeeled
1/2 cup chopped fresh ginger
1/4 cup water
4 1/2 teaspoons lime juice
4 1/2 teaspoons vegetable oil
1 tablespoon fish sauce 
1 teaspoon five-spice powder 
1/2 teaspoon ground cumin 
1/2 teaspoon pepper 

CURRY 
1 teaspoon vegetable oil 
1 1/4 cups chicken broth 
1 (13.5-ounce) can coconut milk 
1 pound Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces 
1 onion, cut into 3/4-inch pieces 
1/3 cup dry-roasted peanuts 
3/4 teaspoon salt 
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 
2 teaspoons grated lime zest 
1/4 cup chopped fresh cilantro

Curried Eggs

.... curried scrambled eggs ...
"from seriouseats"

1 medium onion chopped
1 medium tomato chopped
4 eggs
1/2 tsp chili powder
1 hot pepper (Thai or Serrano)
1/2 tsp garlic
1/2 tsp shredded ginger root
1 T oil in frying pan


1. Fry the onion for 5 minutes until softened and beginning to caramelize.
2. Add ginger, garlic and chili powder and continue to stir.  Also add the chopped tomato as well and drive off some of the liquid.
3. Add 4 eggs and scramble until it is as you desire your eggs.

I found this recipe in an Indian Cook Book I have at the lake and Bonnie and I had it for breakfast a number of times in the past two weeks.  I went to type the recipe into the blog and didn't find time, but I am doing it tonight so that I can make this in Calgary.

Here is another recipe that is close:  Curried Scrambled Eggs  It add turmeric to the mix which should be lovely as well.

I have a tip for the ginger which you may already know.  Buy a large piece of the ginger, then shred it and put it in your freezer in a small plastic container.  Just take out as much as you need.  Or even a better tip, as Rebecca told me.  Just buy the bottle of ginger and garlic paste and have it in your fridge to use when you need it.