Creado con IA
Egg and Lentil Coconut Curry
45 min 228 kcal por ración Media
Ingredientes
4 Raciones
- large eggs4 pieces
- dried red lentils200 grams
- mixed vegetables (carrot, peas, green beans)200 grams
- light coconut milk200 ml
- medium tomatoes2 pieces
- olive oil1 tablespoon
- cumin seeds1 teaspoon
- garam masala1 teaspoon
- turmeric powder1 teaspoon
- coriander powder1 teaspoon
- paprika1 teaspoon
- salt1 teaspoon
- black pepper1 teaspoon
Preparación
- 1
Rinse the dried red lentils thoroughly under cold water until the water runs clear. Set aside.
- 2
Bring a pot of water to a boil. Gently add the eggs and boil for 9 minutes. Remove the eggs, cool under cold water, peel, and set aside.
- 3
Heat the olive oil in a large saucepan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
- 4
Add the chopped tomatoes to the pan and cook for 3-4 minutes until they soften.
- 5
Stir in the turmeric powder, coriander powder, paprika, garam masala, black pepper, and salt. Cook for 1 minute to release the flavors.
- 6
Add the rinsed lentils and mixed vegetables to the pan. Stir well to coat with the spices.
- 7
Pour in the light coconut milk and 400 ml of water. Bring to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
- 8
Slice the boiled eggs in half and gently nestle them into the curry. Simmer for another 2-3 minutes to heat the eggs through.
