Egg and Fresh Tomato Curry
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Egg and Fresh Tomato Curry

One large chopped onion sautéed in 3 tbsp butter/oil/ghee  (3 min)
Stir in 2 chopped garlic cloves, 1 inch minced ginger, a small diced Hungarian hot wax pepper and 1 tsp each ground coriander, cumin and paprika (1 min)
Add 90 g red lentils,  1 3/4c stock, 1-2 chopped Roma tomatoes, bring to a boil then simmer until lentils are tender (~30 min)
Add 1/2 c coconut milk
Season with salt

Serve over hard boiled eggs and basmati rice
Garnish with fresh cilantro