4
servings10
minutes40
minutesFor the egg curry
1½ tsp mustard seeds
1½ tbsp curry leaf
2 large red onions, chopped
50g ginger , peeled and finely chopped
1 tsp turmeric
½ tsp chilli powder
2 x 400g cans chopped tomatoes
1-2 tsp sugar
8 eggs
small bunch coriander, chopped
250g basmati rice
140g split red lentil
4 tbsp vegetable oil
2 onions, sliced
50g ginger, peeled and finely chopped
3 whole green chillies, deseeded
2 bay leaves
mango chutney, natural yogurt and naan bread (optional), to serve