Name: Lentil and egg curry with lime pickle
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 3 cardamom pods, bruised; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 2 teaspoon coriander seeds; 1 teaspoon ground turmeric; 1 teaspoon vegetable oil; 1 brown onion, sliced thinly; 2 clove garlic, crushed; 3 centimetre piece fresh ginger, grated; 1 fresh small red thai chilli, chopped finely; 1 1/2 cup (300g) brown lentils; 1 cup (250ml) light coconut cream; 1 3/4 cup (430ml) water; 1 tablespoon lime juice; 1 1/2 cup (300g) basmati rice; 2 hard-boiled eggs, quartered; 1/4 cup (75g) lime pickle

Lentil and egg curry with lime pickle

A great dish for meat-free Monday, or any other day you choose to cook a vegetarian feast, this lentil and egg curry can be bulked out with tender little cauliflower florets.

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Serves 4

Cook

1H 15M

Ingredients

3 cardamom pods, bruised

1 teaspoon cumin seeds

1 teaspoon fennel seeds

2 teaspoon coriander seeds

1 teaspoon ground turmeric

1 teaspoon vegetable oil

1 brown onion, sliced thinly

2 clove garlic, crushed

3 centimetre piece fresh ginger, grated

1 fresh small red thai chilli, chopped finely

1 1/2 cup (300g) brown lentils

1 cup (250ml) light coconut cream

1 3/4 cup (430ml) water

1 tablespoon lime juice

1 1/2 cup (300g) basmati rice

2 hard-boiled eggs, quartered

1/4 cup (75g) lime pickle

Method

1.Dry-fry spices in small frying pan, stirring, until fragrant. Using mortar and pestle, crush spices to a fine powder.

2.Heat oil in large deep frying pan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices; cook, stirring, 1 minute. Add lentils, coconut cream and the water; bring to a boil. Reduce heat, simmer, covered, stirring occasionally, about 35 minutes or until lentils are tender. Stir in juice.

3.Cook rice in medium saucepan of boiling water, uncovered, until just tender; drain.

4.Serve curry with rice; top with eggs and lime pickle.

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Ingredients

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