An Eastern flavored vegetarian egg curry recipe with yogurt, fresh tomatoes, dried lentils and boiled eggs… This one sounds like a great curry from scratch! And a vegetarian one by the way!
I have made this egg curry recipe numerous times before.
And because of that it has changed a bit over the years. That’s even an understatement. I don’t know where I picked up the initial idea for this egg curry. Definitely not while traveling because I have been making this egg curry for a long time.
Even before the hubs and I started visiting other countries.
This egg curry recipe started off as a sweet egg and caramelised onion stew.
Then the tomatoes and yogurt somehow made their way into this recipe. And then after that I replaced the yogurt a few times by coconut milk until I reached the perfect balance.
What a flavor boost!
The dried green lentils are the latest addition. And I’m sure that the recipe will change again in time. Anyway, it’s a great vegetarian curry if you ask me! If you don’t have any chicken to make a curry, boiled eggs are always a great idea.
It’s a lovely vegetarian meal.
Easy Lentil & Egg Curry Recipe
So what can you serve as a side dish this egg curry with then?
I will be honest: I sometimes just serve it without anything next to it. The lentils are quite filling on their own.
But if you want to some great sides for this curry, then I would suggest steamed rice or a flavorful and buttery pilau rice.
Are you good at making doughs from scratch?
Then you can also try to make homemade naan bread or my delicious homemade chapati bread. It’s not difficult to make! And it’s often much better than the store bought breads anyway.
Easy Lentil & Egg Curry Recipe
An Eastern flavored vegetarian egg curry recipe with yogurt, fresh tomatoes, lentils and boiled eggs... A great curry from scratch!
- 4 hard-boiled eggs peeled
- 2 medium fresh tomatoes
- 3 oz dry lentils (85 g)
- 1 small onion chopped
- 1 tsp cumin seeds
- 2 medium garlic cloves chopped
- 1 tsp mustard seeds
- 1 inch fresh ginger (2,5 cm), grated
- ½ cup whole milk (120 ml)
- 1 tsp tomato paste
- 2 tbsp unsweetened yogurt
- 1 tsp garam masala
- 1 tsp coriander powder
- 2 bay leaves
- 1 clove
- a handful fresh cilantro or mint, chopped
- 2 tbsp vegetable oil
- chili powder
- Add the cumin seeds, vegetable oil, clove, bay leaves and mustard seeds to a saucepan.
- Place it over medium heat until hot and fry the spices for 3 minutes. Then add the chopped onion and garlic.
Cook the onion for 4 minutes. Then also add the grated ginger, garam masala, ground coriander and a little chili powder and salt.
Stir and cook for another 4 minutes. Then deseed the tomatoes and dice them. Add the tomatoes, tomato paste, milk and ½ cup (120 ml) of water to the pan.
Bring the onion and tomatoes to a boil. Simmer it for 12 minutes. Then stir in the lentils.
Cook the lentils in the curry for another 10 minutes until tender. Add extra milk or water if necessary. Then add the peeled eggs to the pan (I only add 2 in the picture because I served it for lunch, 4 eggs make a full dinner).
Then stir in the yogurt and half of the chopped mint or cilantro.
- Stir again. Check the seasoning and add extra salt or chili powder to taste. Then scoop the egg curry onto plates. Sprinkle with the remaining fresh herbs. Serve hot.