Camping-style Japanese Lentil Curry

Name: Camping-style Japanese Lentil Curry
Ingredients: 4 eggs; 1 tin coconut milk (400ml); 1 pack Japanese curry block (approx 100g); 1 large leek, green tops discarded, cut into 3 cm rounds (200g); 1 large potato, peeled, quartered, cut into 3 cm pieces (300g); 1 large jar cooked lentils (700g) (don’t drain); an optional sprinkle of crispy shallots; fine sea salt

ottolenghi.co.uk

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Author : Ottolenghi

Ingredients

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4 eggs1 tin coconut milk (400 milliliters)1 pack Japanese curry block (approx 100 grams)1 large leek, green tops discarded, cut into 3 cm rounds (200 grams)1 large potato, peeled, quartered, cut into 3 cm pieces (300 grams)1 large jar cooked lentils (700 grams) (don’t drain)an optional sprinkle of crispy shallotsfine sea salt

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Instructions

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Step 1

Bring a heavy bottomed saucepan of water to the boil, add the eggs, and cook for 6 minutes. Immediately drain and place in cold water. When cool enough to handle, peel the eggs and set aside.

Step 2

Add the coconut milk, 600ml water, and 1 teaspoon salt to the same pan and bring to a boil. Lower the heat to a simmer, then crumble in the curry block, mixing until it has dissolved. Add the leek, potato, and the jar of lentils and all of its liquid. Simmer, partially covered with a lid, mixing often, for about 30 minutes until the curry is thick and glossy and the vegetables are cooked.

Step 3

To serve, spoon the curry into bowls. Place an egg on top and cut it open so that the yolk oozes out. Sprinkle with crispy shallots, if using, and enjoy.