South Indian egg curry with rice & lentil pilau - Good Food Middle East
Try something new with this aromatic, vegetarian, tomato-based curry packed with boiled eggs and served with spiced basmati
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Ingredients
- 4 tbsp vegetable oil
- 1½ tsp mustard seeds
- 1½ tbsp curry leaves
- 2 large red onions, chopped
- 50g ginger, peeled and finely chopped
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 x 400g cans chopped tomatoes
- 1-2 tsp sugar
- 8 eggs
- small bunch coriander, chopped
- 250g basmati rice
- 140g split red lentils
- 2 onions, sliced
- 3 whole green chillies, deseeded
- 2 bay leaves
- mango chutney, natural yogurt and naan bread (optional), to serve
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