An Eastern flavored vegetarian egg curry recipe with yogurt, fresh tomatoes, lentils and boiled eggs... A great curry from scratch!
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.