Imagine a dish that combines the hearty richness of lentils, the earthy depth of mushrooms, and the luxurious creaminess of perfectly cooked eggs - all wrapped in a vibrant, aromatic curry that will transport your taste buds straight to the bustling streets of India. This Lentil Mushroom Egg Curry is not just a meal; it's a culinary adventure that promises to satisfy your hunger and excite your senses with every single bite. Whether you're a vegetarian looking for a protein-packed meal or a curry enthusiast seeking a new flavor explosion, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup lentils
- 1 cup mushrooms, sliced
- 4 eggs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 2 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Rinse the lentils thoroughly under cold water and drain. Set aside.
- Heat vegetable oil in a large skillet or deep pan over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Introduce sliced mushrooms to the pan and cook for 3-4 minutes until they release their moisture and start to brown slightly.
- Sprinkle curry powder over the mushroom and onion mixture, stirring to coat evenly and release the spice's aromatics.
- Add rinsed lentils and vegetable broth to the pan. Stir to combine all ingredients and bring the mixture to a gentle boil.
- Reduce heat to low, cover the pan, and simmer for 20 minutes or until lentils are tender but not mushy.
- Carefully crack eggs into the curry, spacing them evenly across the surface. Cover and cook for 5-7 minutes until egg whites are set and yolks are cooked to your preference.
- Season with salt and pepper to taste. Gently stir the eggs into the curry, being careful not to break the yolks.
- Remove from heat and let the curry rest for 2-3 minutes before serving. This allows the flavors to meld together.
- Serve hot, ideally with rice or naan bread, garnished with fresh herbs if desired.
Tips
- Lentil Perfection: Rinse your lentils thoroughly to remove any excess starch and ensure they cook evenly without becoming mushy.
- Spice Magic: Toast your curry powder briefly in the pan before adding other ingredients to enhance its flavor and release its full aromatic potential.
- Mushroom Technique: Don't overcrowd the pan when cooking mushrooms. This ensures they brown nicely instead of steaming.
- Egg Placement: When adding eggs, create small wells in the curry to help them cook more evenly and maintain their shape.
- Liquid Balance: If the curry seems too thick, add a little more vegetable broth. If it's too thin, let it simmer uncovered to reduce.
- Garnish Game: Fresh cilantro, a squeeze of lemon, or a dollop of yogurt can elevate this dish from great to extraordinary.
- Make-Ahead Friendly: This curry tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 190mg
