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Lentil, cauliflower and egg curry ( V )


Posted the23/11/2009 By Glutenfree-Au-Naturale (Visit website)













INGREDIENTS


2 Tbls Vegetable oil
2 onions, finely chopped
½ small cauliflower, cut into florets
3 cm piece ginger, finely grated
2 garlic cloves, crushed
2 tablespoons good-quality GF curry powder
2 teaspoons brown mustard seeds
5 curry leaves, optional
1 teaspoon sugar
400g can chopped tomatoes
500ml water or GF vegetable stock
400g lentils, rinsed, drained
salt
2 cups baby spinach leaves
4 hard-boiled eggs
½ cup coriander sprigs
wedges of lemon or lime
boiled basmati rice and GF Popadoms, to serve



METHOD


Heat oil in a large saucepan and cook onions, cauliflower, ginger and garlic until lightly browned and softened.
Add spices, curry leaves and sugar and cook for 30 seconds.

Add tomatoes and water or stock and bring to a boil; add lentils and simmer 10 minutes or until curry thickens and reduces by a third.

Season to taste with salt and stir in the spinach leaves until they wilt.

Divide the curry among serving bowls and top with halved eggs and coriander sprigs.
Serve with lemon or lime wedges, plain basmati rice and GF Popadoms.
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