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Torokeru egg & lentil curry

Prep Time:

20 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

Egg is a very common ingredient in Indian curries especially those of the south of the country and Sri Lanka. I make this recipe using Torokeru brand Japanese curry cubes enhanced with some added ingredients for a deeply tangy flavour to the dish. I prepare this as a main dish and in this case, I used brown rice but feel free to reduce the gg count for a less substantial meal and substitute white rice if you prefer.


3 boiled eggs, halved

1 clove of garlic, minced

1 slice of ginger, minced

1 onion (120g), chopped finely

120g sweet potato, peeled & cut into bite pieces

80g green beans, topped, tailed & halved

50g lentils, rinsed

3 cubes, S&B torokeru curry (75g)

400ml water

1 tbsp vegetable oil

1 tsp soy sauce

1 tbsp tomato ketchup

a little salt & pepper


heat the oil in a pan, add the onion, garlic, ginger and salt & pepper and fry for 1-2 min

add the lentils, sweet potato & green beans and stir well, add the water and bring to the boil, then simmer

add the curry cubes, ketchup & soy sauce and cook over a low-medium heat for 15 mins stirring occasionally to prevent the lentils sticking

add the eggs just before serving with white rice

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