On the table in 40 minutes, this Indian vegetarian curry is loaded with lentils, spinach and creamy eggs. Use the roti to mop up all those delicious flavours.
Ingredients (18)
- 2 tbsp vegetable oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 10 fresh curry leaves
- 2 tsp ground cumin
- 1 tsp ground coriander
- 400g can diced tomatoes
- 3/4 cup Massel vegetable liquid stock
- 400g can brown lentils, drained, rinsed
- 100g baby spinach
- 4 hard-boiled eggs, halved
- Warm roti bread, to serve
- Natural yoghurt, to serve
- Coconut sambal
- 1/2 cup shredded coconut
- 1 long red chilli, finely chopped
- 1/3 cup chopped fresh coriander leaves
- 1 tbsp lemon juice
