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.
Ingredients
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
Preparation
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