FRAGRANT EGG CURRY

This is a delicious recipe which is super easy to do and yet it is full of flavour. You can serve it on its own or with a nice green salad dressed with some olive oil and blood plum finishing vinegar.

INGREDIENTS
1 Spanish onion, chopped
1 Tbsp grated fresh ginger
2 garlic cloves, crushed
2 Tbsp olive oil
2 Tbsp good quality curry powder
1/2 tsp ground turmeric
1 cinnamon stick
1-2 tsp chilli paste with soya bean oil
10 fresh curry leaves (if available)
425g can diced tomatoes
8 hard-boiled eggs
1/3 cup red lentils
1 cup frozen peas
2 Tbsp chopped coriander
cooked rice, to serve
sea salt and freshly ground black pepper

METHOD:
Place the onion, ginger and garlic in a food processor and process to form a paste.

Heat the oil in a heavy-based saucepan, add the paste and cook over a low heat for 2-3 minutes.

Add the spices and cook for 1 minute, stirring to release the flavours.

Add the tomatoes and 2 cups water and bring to the boil. Add the chili paste and season with salt and pepper.

Reduce the heat to medium and simmer for 15 minutes.

Meanwhile, shell and halve the eggs and add to the pan with the lentils and peas - if the mixture is too thick, add an extra 125 ml water.

Cook over low heat for 15 minutes, or until the lentils are soft.

Stir in the coriander and serve with the cooked rice and the green salad if using.
Serves 4

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